The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

150g (5½oz) rasp­ber­ries 125g (4½oz) caster sugar 6 rasp­ber­ries 50ml (2fl oz) Beefeater gin 20ml (¾fl oz) Coin­treau

25ml (1fl oz) lemon juice Ice Make rasp­berry syrup: bring the rasp­ber­ries to the boil in 125ml (4fl oz) wa­ter, add the sugar and stir to dis­solve. Sim­mer for around 5 min­utes, or un­til re­duced slightly. Pass through a sieve. Don’t push it through or the syrup will be­come a purée. Crush the 6 rasp­ber­ries in the syrup. Shake all the in­gre­di­ents in a cock­tail shaker. Dou­ble-strain through a fine sieve into a chilled cock­tail glass.

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