Everyone needs a really good brunch cocktail in their repertoire. A cocktail to serve guests at a brunch party (my FAVOURITE kind of party!) or just for sipping on your patio on a lazy, warm Sunday morning.
Earlier this week I was ruminating over the fact that my raspberry bush is behind by a whole month! For this cocktail, I’ve bought raspberries from the market, but I anticipate making this cocktail again and again (and again!) with raspberries from my garden.
This Raspberry Gin Fizz is a delicate berry-filled cocktail splashed with a hint of soda water and lime for a light, refreshing drink. Most of the ingredients you already have on hand in your kitchen!
So let’s get muddling! Plop a few raspberries in the bottom of a large mason jar or cocktail shaker, smash them up, pour in the gin, simple syrup, and lime juice, shake, strain into two glasses, and top up with a splash of soda water.
Float a fresh raspberries on top to garnish and you have yourself and one lucky friend a helluva brunch cocktail.
I’ve got a long weekend approaching – Monday is a national holiday here in Canada so I’ll be off work and will be enjoying a much-needed stay-cation in the city. I’m hoping to fill my weekend with patio sitting, bike riding, beach combing, and cocktail sipping – starting with this Raspberry Gin Fizz!
Happy weekending 🙂
A light and delicate summertime patio sipper. Add this drink to your brunch cocktail repertoire!
- a good handful of raspberries (approx 10-15 raspberries)
- 1 ounce simple syrup (or substitute 1 ounce honey)
- 2 ounces gin
- 2 ounces lime juice
- soda water
- In a cocktail shaker or large mason jar, add the raspberries and muddle with the back of a wooden spoon, or similar. Add ice, then pour in simple syrup, gin, and lime juice. Screw on lid and shake!
- Strain into 2 glasses filled with ice and top with soda water. Serve on a warm day.
To make simple syrup: put 1 cup sugar and 1 cup water in a small saucepan over low heat. Cook until sugar dissolves. Cool. Store in refrigerator for up to one month. I always make sure to have simple syrup on hand in my fridge!
This recipe was first posted on my now-defunct blog, The Lovely Kitchen.