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Thirsty
Raspberry Ten
  Tanqueray contains enhanced aroatics that make it seem naturally dry with a hint of sweetness and herbaceousness that marry perfectly with the raspberries in this cocktail. Feel free to substitute your favorite berry in this cocktail  
Makes six 12 oz drinks

  • .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

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.