On a small plate combine the granulated sugar, lemon zest, lime zest and finely chopped basil. Use a fork to blend so the oils from the zest and basil fragrance the sugar evenly.

Rim the glass

Lightly moisten the rim of a chilled coupe or highball glass with a lemon wedge (or use 1/2 tsp lemon oil wiped around the rim). Turn the glass upside down and press the rim into the citrus-basil sugar so it adheres evenly. Set the glass aside to allow the rim to set.

Build & Shake

Muddle fruit & basil

In a cocktail shaker, add the fresh raspberries, cucumber slices and basil leaves. Use a muddler to gently press and bruise the ingredients—do not pulverize; press 6-8 times until fragrant juices are released.

Add liquids and ice

Add Bombay Sapphire gin, Murcian lemon juice, fresh lemon juice, fresh lime juice and simple syrup to the shaker. Add a good handful of ice (about 1 cup).

Shake vigorously

Secure the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled. This chills, dilutes and blends the botanical and fruit flavors.

Strain & Finish

Double strain

Place a fine mesh strainer over a mixing glass or directly over the prepared chilled glass. Strain the cocktail from the shaker through a Hawthorne strainer and then through the fine mesh to remove seeds, pulp and basil bits for a clean, silky drink.

Garnish

Thread a fresh raspberry onto a small pick and add a cucumber ribbon to the glass edge or float both gently on top of the cocktail. Optionally tuck a small basil leaf beside the garnish for aroma.

Serve

Serve immediately while cold. Encourage the guest to sip near the rim so they experience the citrus-basil sugar with each sip.