Add raisins to 500 ml of Rabarcello. Let them infuse for two weeks at room temperature. Mix one part of sugar syrup with equal parts of raspberry and pomegranate syrup.
Shake over ice 30 ml the infused Rabarcello with 40 ml plain Rabarcello, egg white, lime juice, gin and 10 ml of syrup mix. Fine strain into a chilled Champaign coupe. Garnish with a mint leaf.