Raspberry Gin Rickety with Thyme. Pretty and summery – this cocktail is the perfect celebration drink when you gather together on warm and balmy days.
I chose to use Rogue Society gin (gin and summer = classic paring) which is a smooth botanical drop and it’s New Zealand made!. You can make the raspberry syrup ahead of time and store in the fridge for up to a week, or it can be frozen. Make single drinks or a large pitcher. When I serve in glasses, I like to let people swirl and mix the syrup and soda together themselves.
I love to serve guests who come to my house for a meal with a welcome drink and there are also other cocktail recipes in my cookbook, ‘My Garden Kitchen’.
For the raspberry syrup (make approx 1.5 cups)
3 cups frozen raspberries
zest 2 lemons
1/4 cup fresh lemon juice
1 1/2 cups fair trade sugar
For each 300ml glass serve
25ml raspberry syrup (above)
50ml Rogue Society Gin
1 tablespoon fresh lemon juice
A few thyme sprigs
Soda to top up (and ice)
Edible flowers to garnish, I used violas from my garden
For the syrup, put all of the ingredients into a medium size pot and bring to the boil. Cook, stirring a few times, for 2 minutes. Do not over cook, or it will get too thick (like jam). Remove and strain through a sieve to remove the seeds. Cool the syrup completely before using.
Fill 300ml glasses with ice, pour over 25ml of the raspberry syrup, then the lemon juice, gin and thyme. Top with soda and a straw. Garnish with extra thyme and edible flowers.