Fill a 16-ounce glass to the rim with pebble ice.

Pour the raspberry syrup over the ice and let it settle at the bottom before the cola goes in.

Tilt the glass and pour the cola slowly down the inside wall, stopping when the fizz nears the rim and settles back down.

Pour the half-and-half over the back of a spoon so it clouds the cola into a dusty pink rather than sinking in one dark streak.

Thread the raspberries onto a cocktail pick, rest it across the rim, and serve right away while the fizz still holds.