In a shaker, combine the gin, lemon juice, and ¾ oz of the honey syrup. Short shake with 3 ice cubes, then strain into a Collins glass filled with crushed ice. Empty the shaker, then add the raspberries and remaining ½ oz honey syrup. Gently muddle the raspberries, then pour over the top of the drink. Serve with a straw, and a snowman stir stick, if you have one.
Combine honey and boiling water in a heatproof glass jar. Stir until honey is dissolved. Cool to room temperature before using. Honey syrup will keep refrigerated in an airtight container for 2 weeks.
Recipe adapted from: Kaplan, David, Nick Fauchauld and Alex Day. "Ramble." Death & Co.: Modern Classic Cocktails. Berkeley: Ten Speed Press, 2014.