Raspberry Gin Smash Recipe
tanqueray rangpur lime gin, raspberry, lemon juice, pineapple, basil, effervescence
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Ingredients
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Raspberry Gin Smash - Cocktail Base
Herb & Garnish
Finish - Effervescence & Ice
Method
Raspberry Gin Smash - Cocktail Base
Muddle berries and basil
In a cocktail shaker or mixing glass, add the 8 fresh raspberries, 4 basil leaves (reserve 2 for garnish), and the simple syrup. Use a muddler to gently press and twist until berries are broken down and basil releases aroma — about 10 to 15 seconds. Do not over-muddle the basil to avoid bitterness.
Add spirits and juices
Add 2 oz Tanqueray Rangpur Gin, 0.75 oz fresh lemon juice, and 0.5 oz pineapple juice into the shaker with the muddled raspberries and basil.
Chill & Dilute
Fill the shaker with ice (large cubes or crushed) to about 3/4 full. Secure the shaker lid and shake vigorously for 10 to 12 seconds until the outside of the shaker is frosty and well chilled.
Double-strain the mixture through a fine mesh strainer into a rocks glass filled with crushed ice. Double-straining removes raspberry seeds and basil bits for a smoother sip.
Finish - Effervescence & Garnish
Top the strained cocktail with 2 oz chilled soda water to add effervescence. Gently stir once with a bar spoon to integrate — one or two slow turns to preserve carbonation.
Garnish with the reserved 2 basil leaves (slap them lightly between your palms to release oils), a lemon wheel or twist, and 2 fresh raspberries skewered or floated on top.