Adapted from "The Book of Great Breakfasts and Brunches" by Terence Janericco
An excellent way to use fresh raspberries, this drink looks fruity and fresh but still has a nice kick of gin. Try it at brunch with lemon ricotta pancakes, or for an afternoon cocktail poolside.
- 1 cup fresh raspberries, plus 6 additional raspberries for garnish
- 6 ounces gin
- 8 ounces dry white wine
- 1 ounce freshly squeezed lime juice
- 1 ounce Simple Syrup
- 1/2 ounce Kirsch
- 8 ice cubes
- 1Lightly mash 1 cup of the raspberries in a bowl. Pour in the gin and let macerate at room temperature for 2 hours. Place the raspberries and gin in a blender and blend until smooth, about 20 seconds. Place a fine-mesh strainer over a medium bowl and strain the mixture. Discard the solids.
- 2Rinse the blender and add the raspberry mixture, wine, lime juice, simple syrup, Kirsch, and ice cubes. Blend until the ice is crushed, about 10 seconds. Pour into 6 cocktail glasses and add a fresh raspberry to each glass.
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