- .5 pint raspberries, rinsed
- 1.5 oz fresh lemon juice
- 12 oz tanqueray no. 10 gin
- 3 oz creme de framboise or creme de cassis or cherry
brandy
- 3 oz sweet vermouth
- 3 tbsp confectioner's sugar
- 48 oz tonic water
- Highball Glasses
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Drunken Raspberries are available
after 1 hour, but best if kept overnight. Drunken Raspberries: Place
the raspberries in a canning jar with a tight fitting lid. Add the
confectioner's sugar, close the jar, and gently rotate to combine
the berries and sugar. Add the creme de framboise, sweet vermouth,
and lemon juice to the raspberries. Rotate some more to mix. Use
immediately or refrigerate overnight. To Serve: Fill Highball
glasses with ice. Spoon 2-3 tbsp drunken raspberries with their
juice over the ice. Add 2 oz gin to each highball glass, top off
with tonic water, and serve. |
