With spring well underway now, our gardens and greengrocers’ tables will soon be groaning under the weight of delicious spring and summer produce. This refreshing Scottish-inspired cocktail from Caorunn celebrates one of those summer delights: the humble raspberry. The recipe calls for either a homemade raspberry ‘fermentation’ or raspberry cordial (but if you’re short on time, a good-quality bottled version can be substituted).
An Afternoon in the Highlands
- 40ml Caorunn
- 30ml raspberry cordial or raspberry fermentation
- 25ml lemon juice
- 40ml tonic water
- 2ml peated whisky (Caorunn recommends anCnoc Peatheart)
For the raspberry cordial, stir together 500g of caster sugar with one litre of water and 200g raspberries in a pan. Bring it to the boil and simmer for 15 minutes. Let it cool down, strain and refrigerate.
* Or, if using a raspberry fermentation, weigh 20g of raspberries, add 5g of salt and wait three to four days.
To build the cocktail, stir all the ingredients with ice and serve in a rocks glass over ice. Garnish with wildflowers.
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