This wasn’t the recipe I had planned for today.
I was going to post chocolate based drink, but . . .
1) I thought maybe we should hold off on the reintroduction of chocolate for one more week.
2) it is probably about time that a little bit of alcohol made a reappearance around these parts. It has been dry for a few weeks now.
I had visions of this being a delicate pale pink drink, but it would appear the raspberries had something else in mind. Maybe I muddled them too much. Or maybe it is just the way raspberries are. Either way, it is quite a vivid drink, but delicious nonetheless.
The cocktail itself requires a little bit of forward planning because you need to make a mint syrup, but that is easy to do – fresh mint, sugar and water, boiled and allowed to infuse for a while and then strained. Nothing to compli-micated. But worth the extra effort as it gives a lovely flavour.
And the quantity given below makes more than you need for two drinks, so plenty left over for next time. Depending on the size of your glass, of course!
Raspberry Gin Cocktail
- 1 cup (approx. 28g) fresh mint, including stalks
- 1/2 cup sugar
- 1/2 cup water
- 12 raspberries, roughly, plus a few more as a garnish
- 2 measures of gin, your choice of brand, I used Hendricks
- tonic or soda water
- ice cubes, slice of lime and mint leaves to serve
- Chop up the mint and place in a small saucepan with the sugar and water. Bring to the boil then remove from the heat. Make sure all the mint is submerged in the water and leave to cool completely. Pass through a fine sieve to remove the mint and set aside.
- Put the raspberries and gin in a jug and muddle together (I use a fork). Set aside while you assemble the cocktail.
- Place some ice cubes in two glasses and fill 1/3 full with the mint syrup. Strain the raspberry / gin mixture and divide between the glasses. Top up with tonic or soda water and garnish with a slice of lime, a mint leaf and a few extra raspberries.
Any remaining mint syrup can be stored in an air-tight container in the fridge for a couple of weeks.
© The Pink Rose Bakery 2015