This take on the Picasso cocktail was adapted from Taha Ismail, Beverage Director for Kapnos and Mike Isabella Concepts in Washington D.C.
Add maple syrup, 3 raspberries, and mint to julep cup. Lightly muddle. Add rye and maple syrup. Fill with cracked ice. Stir. Top with crushed ice and garnish with a mint sprig and 1 raspberry.