Sweet Delhi Heights Recipe

Muddle raspberries

Place 16 of the fresh raspberries in the bottom of a mixing glass or shaker. Add the lemon juice, passionfruit pulp and ginger syrup. Use a sturdy muddler to gently but firmly muddle until the raspberries are mostly broken down and the mixture is juicy (about 20–30 seconds).

Combine with spirits and juices

Add the gin and apple juice to the muddled raspberry mixture. If you prefer a slightly sweeter drink, add the optional simple syrup now (start with 10 ml). Fill the shaker or mixing glass with ice, cap, and shake vigorously for 12–15 seconds until well chilled.

Choose a tall Collins or highball glass. Fill the glass about two-thirds with crushed ice (reserve some for topping).

Double-strain the shaken mixture into the glass over the crushed ice using a fine mesh strainer in addition to the shaker strainer. This removes seeds and larger pulp pieces while keeping the vivid red color and body of the drink.

Gently press the remaining 4 whole raspberries against the inside of the glass in a vertical line to form a 'red tower' effect, or drop them in and use a long spoon to stack them toward the center so they appear as a tall column rising through the drink.

Top with additional crushed ice to form a tall crown above the rim (about 1/3 cup). This helps emphasize the tower presentation and keeps the drink chilled.

Float the lemon wheel on the side of the crushed-ice crown. Place the mint sprig and optional edible flower atop the ice. Skewer one or two whole raspberries on a cocktail pick and stand it upright in the ice toward the center to reinforce the vertical 'tower' look.

Serve immediately with a straw and a long cocktail spoon. Encourage guests to stir lightly so the ginger and passionfruit distribute through the drink as they sip.