In the bottom of a highball, add lime quarters, mint, raspberries and liquid stevia.
Muddle gently to squeeze juices from lime and release essence of mint, but don’t over muddle.
Fill three quarters of the glass with ice. Add rum. Top with sparkling rosé.
Stir gently to mix well. Top with more ice if needed.
Garnish with mint sprig and raspberries.
Serve with a paper straw.