Add water and sugar to a saucepan and cook stirring occasionally until sugar has dissolved (approximately five minutes).
Add raspberries and mash to release juices. Allow to sit for one hour at room temperature. Strain through a fine mesh sieve using the back of a spoon to extract as much pulp as possible. Transfer to a clean jar and store in the fridge.
Add ice to glass followed by club soda so that it is two-thirds of the way filled. Add raspberry syrup over the top, followed by half and half cream. Garnish with whipped cream, a maraschino cherry and a fun straw.