Tom Collins with five muddled raspberries and a touch less sugar.
Why you are pouring this tonight
The Raspberry Collins is what I make when summer fruit is being absurd at the markets and I cannot, in good conscience, walk past a punnet of Sunraysia raspberries for $5. Five berries get muddled in the shaker with the lemon, the gin and simple syrup follow, double-strain into a Collins glass full of ice, top with cold soda. Pink, alive, faintly seedy in the best way.
Don’t over-muddle the berries. Three firm presses with the back of a spoon is enough to release the juice and keep the seeds intact. If you murder them, you’ll get a bitter, chalky drink with raspberry skin clogging the strainer. Use a London Dry (Beefeater is fine here, the spice in the gin works against the fruit). Garnish with two whole raspberries floated on top, one halved on the rim.
What to pour it alongside
Goat’s cheese, summer fruit, anything with vinaigrette.
Notes
Don’t over-muddle, pulverised raspberry seeds taste bitter. A few firm presses is plenty.
The recipe
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