Raspberry Collins
Ingredients
- 10 fresh Raspberries
- 2 oz Tanqueray London Dry Gin
- 1⁄2 oz Giffard Crème de Framboise
- 1 1⁄2 oz Lemon juice
- 1⁄2 oz Sugar syrup 'rich'
- 3 dash Orange Bitters by Angostura optional
- 3⁄4 oz Thomas Henry Soda Water
Method
Glassware:
Serve in a Collins glass
Prepare:
- Select and pre-chill a COLLINS GLASS.
- Prepare garnish of skewered raspberry and lemon slice wheel.
Method:
- MUDDLE raspberries in base of shaker.
- Add next 5 ingredients (all but soda) and SHAKE with ice.
- FINE STRAIN into ice-filled glass.
- TOP with soda and briefly stir.
Garnish:
- Garnish with skewered lemon slice wheel and raspberry (sail).
History:
Adapted from a recipe created in 1999 by Cairbry Hill, London, England.
Review:
A popular modern-day adaptation of the classic Collins with a whopping 45ml (1½oz) of lemon juice, yet is far from being overly sour. (I've tried reducing the lemon and rebalancing with less sugar but the result is a lesser cocktail.)
