In a cocktail shaker or mixing glass, place 6 fresh raspberries, 6 fresh basil leaves, and 0.5 oz simple syrup. Gently muddle just enough to break the raspberries and bruise the basil to release aroma — avoid over-muddling which can introduce bitterness from basil stems.

Add spirits and citrus

Add 2 oz Tanqueray London Dry Gin, 0.5 oz elderflower liqueur, and 0.5 oz fresh lime juice to the shaker with the muddled fruit and herbs.

Shake

Fill the shaker with ice (about 1 cup), secure the lid, and shake vigorously for 12–15 seconds until the outside of the shaker becomes frosty and well-chilled.

Double strain

Prepare a chilled coupe or Nick & Nora glass (or a rocks glass over fresh ice if preferred). Double-strain the cocktail through a fine mesh strainer into the glass to remove raspberry seeds and basil bits, ensuring a silky texture.

Top (optional)

If you prefer a lighter, slightly effervescent drink, top with 1 oz soda water. Gently stir once with a barspoon to integrate.

Garnish

Express a lemon peel over the cocktail to release oils, then wipe the peel on the glass rim and drop it in as a twist. Spear or float one fresh raspberry on a pick and rest it on the glass edge or float it on the surface. Optionally tuck a small basil leaf beside the raspberry for additional fragrance.

Serve

Serve immediately while chilled. Recommend serving for 1 person. Advise guests to sip and enjoy the interplay of gin, bright raspberry, floral elderflower, and fragrant basil.