Combined all ingredients in a cocktail shaker without ice and shake well. Add ice and then shake again. Strain the mixture into a large port glass. Garnish with crusshed frozen raspberries.
*SYRUP INSTRUCTIONS:  Warm 1 part of water until nearly boiling. Stir in half of a vanilla bean cut into fourths and press it lightly against the walls of the vessel for 1 minute. Steep for 3-5 minutes, then add equal parts granulated surag and stir until dissolved. Let the mixture cool to room temperature and strain out vanilla. This mixture will last approx. 1 week in covered and refrigerated.