Place the 3 pieces of seasonal fruit (for berries use 3-5 raspberries; for stone fruit use 3 thin slices) in a cocktail shaker. Add the 6 fresh basil or mint leaves. Gently muddle 8–10 times to release juices and aromatics without pulverizing the herbs into bits.

Combine

Add the measured gin, lemon juice, simple syrup and elderflower liqueur to the shaker with the muddled fruit and herbs.

Add Ice

Fill the shaker about two-thirds with ice (approximately 1 cup).

Shake

Cap the shaker and shake vigorously for 10–12 seconds until the outside of the shaker is cold and slightly frosty, ensuring the fruit and herb flavors integrate with the spirit and citrus.

Sparkle & Finish

Double Strain

Using a fine-mesh strainer over a julep or coupe glass (or an ice-filled rocks glass if you prefer), double strain the cocktail to remove seeds and herb bits. If serving over ice, fill the serving glass with fresh ice before straining.

Top and Garnish

Top the strained cocktail with 2 oz chilled sparkling water or club soda to add brightness and effervescence. Gently stir once to integrate. Garnish with a small herb sprig and a thin slice or wedge of the same seasonal fruit used in the drink.

Serve

Serve immediately while cold and effervescent. Encourage tasting the seasonal fruit and herb aroma before sipping.