Slightly bruise a cupful (4 Raspberries) of fresh raspberries and add 2 glasses of Gin (1 oz Plymouth Gin). Soak for two hours and strain. Complete the mixture by adding a liqueur glass of Kirsch (3/4 oz Clear Creek Kirsch) and 2 glasses of any White Wine (1 oz Bex 2007 Riesling) which is not too sweet. Such as Moselle, Graves or Chablis. Ice. Shake. Put a raspberry in each glass, and serve. This is a very refreshing summer cocktail.
This is, in fact, a very refreshing and quite tasty summer cocktail, arriving just in time for our usual fall Indian Summer. Unfortunately, with a very unimaginative name.
Personally, I struggled with not putting any sugar at all in this. If I were to make it again, I might add just a dash or so of simple.
If you don’t have time for the long steep of the raspberries, I can say from personal experience, muddling them in the gin works almost as well for an a la minute preparation.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.