Changes in season also means changes in my aperitif of choice. Gin seems to be a favourite liquor in the summer – last year it was all about the gin and elderflower cordial. I think it’s an interesting, botanical tasting spirit which you can get really experimental with when mixing a refreshing drink for yourself or guests.
I’ve created a little cocktail recipe below (named GinBerry Cooler) which is currently my top summer drink made with my favourite brand of gin, Pinkster; a raspberry infused gin that I discovered at the Clapham Foodie festival last summer.
Ingredients – makes 4 Cocktails
Bottle of Pinkberry Gin
Bottle of Tonic water
Punnet of Raspberries
Handfull of Mint leaves
Something smush the fruit with
Slice a wedge of lime, grab between 4-5 raspberries and 2 mint leaves and put them in the glass.
Using your choice of tool for mashing (I use the end of a rolling pin) grind and mash the fruit and mint leaves into the bottom of the glass. Don’t turn it to a complete pulp we just want to release some of the flavours.
Next add your ice and a shot of Pinkberry gin. Top up with tonic water and a sprig of mint to garnish and sip sensibly 😉
Pinkster Gin is not widely available in stores yet but you can get it at there website and a few choice liquor stores in the UK.
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