Adapted from "The Book of Great Breakfasts and Brunches" by Terence Janericco
An excellent way to use fresh raspberries, this drink looks fruity and fresh but still has a nice kick of gin. Try it at brunch with lemon ricotta pancakes, or for an afternoon cocktail poolside.
- 1 cup fresh raspberries, plus 6 additional raspberries for garnish
- 6 ounces gin
- 8 ounces dry white wine
- 1 ounce freshly squeezed lime juice
- 1 ounce Simple Syrup
- 1/2 ounce Kirsch
- 8 ice cubes
1Lightly mash 1 cup of the raspberries in a bowl. Pour in the gin and let macerate at room temperature for 2 hours. Place the raspberries and gin in a blender and blend until smooth, about 20 seconds. Place a fine-mesh strainer over a medium bowl and strain the mixture. Discard the solids.
2Rinse the blender and add the raspberry mixture, wine, lime juice, simple syrup, Kirsch, and ice cubes. Blend until the ice is crushed, about 10 seconds. Pour into 6 cocktail glasses and add a fresh raspberry to each glass.
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