- Course: Beverage
- Skill Level: Easy
- Cost: Moderate
- Favorited: 23 Times
Tanqueray No. Ten gin contains enhanced aromatics that make it seem naturally dry, with a hint of sweetness and herbaceousness that marry perfectly with the raspberries in this cocktail. Feel free to substitute your favorite berry in season for the raspberries.
For the drunken raspberries:
- ½ pint raspberries, rinsed if necessary
- 3 tablespoons confectioners sugar
- 3 ounces creme de framboise (see Notes)
- 3 ounces sweet vermouth
- 1½ ounces fresh lemon juice (from approximately 1 lemon)
For the cocktail:
- Ice for serving
- 12 ounces Tanqueray No. Ten gin
- 48 ounces tonic water
To prepare the drunken raspberries, place them in a canning jar or other container with a tight-fitting lid. Add the confectioners’ sugar, close the jar, and gently rotate it to combine the berries and sugar.
Add the crème de framboise, sweet vermouth, and lemon juice to the raspberries. Rotate the jar to mix. Use immediately or let it sit in the refrigerator overnight.
When ready to serve, fill the highball glasses with ice. Spoon 2 to 3 tablespoons drunken raspberries with their juice over the ice. Add 2 ounces gin to each highball glass, top off with tonic water, and serve.
PLANNING AHEAD: The drunken raspberries can be used immediately after they are made, but they are best if allowed to sit at least 1 hour or even overnight.GLASSWARE: Highball glasses
STRAIGHT UP: Creme de framboise is a raspberry cordial originally from France, though nowadays it is made all over the world. Creme de framboise has incredible depth of flavor, great acidity, and a creamy sweetness; it makes a heavenly after-dinner drink served on its own. If you are not able to find it, substitute creme de cassis (black currant liqueur) or cherry brandy.
© 2004 Nick Mautone