The Pink Unicorn Recipe

Cocktail

1. 1

   Prepare glass and muddle

   Place 4 of the fresh raspberries into the bottom of a shaker or mixing glass. Add the raspberry syrup and gently muddle just until the berries break and release color but still have some texture (about 8–10 gentle presses). This releases fresh raspberry flavor without turning the drink gritty.

2. 2

   Add spirits and citrus

   Add the Lyre's Pink London Spirit (2 oz) and fresh lemon juice (0.75 oz) to the shaker with the muddled raspberries and syrup.

3. 3

   Shake

   Add a generous handful of ice (~3/4 cup) to the shaker. Shake vigorously for 8–12 seconds to chill and slightly dilute the mixture.

4. 4

   Prepare serving glass

   Fill a highball or Collins glass with ice (use the remaining ice to fill the glass, about 1 cup total). If you prefer, lightly rub the glass rim with the leftover crushed raspberry for extra aroma.

5. 5

   Strain and top

   Double-strain the shaken mixture into the prepared glass over the fresh ice to remove seeds and solids. Top the drink with chilled soda water (2 oz) and stir gently once or twice to combine, preserving the soda's effervescence.

6. 6

   Garnish and finish

   Thread the remaining 2 fresh raspberries onto a cocktail pick and place over the rim or float them on top. Add a lemon wheel or twist and an optional mint sprig for aroma. Serve immediately with a straw.

7. 7

   Notes (optional raspberry syrup from scratch)

   To make 1 cup raspberry syrup: combine 1 cup fresh or frozen raspberries, 1 cup granulated sugar and 1 cup water in a saucepan. Bring to a simmer, crushing berries, then cook 5 minutes. Strain through a fine mesh sieve, pressing solids to extract liquid. Cool before using. Keeps refrigerated for up to 10 days.