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.