Raspberry Basil Collins

  • Servings: 4
  • Rating:


Basil Syrup:
1 large handful basil leaves (about 1/4 cup), chopped or roughly torn
2/3 cup sugar
2/3 cup water
zest of 1 lemon, removed with a peeler

Raspberry puree:
1/3 cup raspberries (or more, if your bushes are more fruitful than ours)
juice of 1 lemon
splash of Basil Syrup

1/2 cucumber, thinly sliced (optional, but provides a nice clean taste, one that saves it from too much sweetness)
Soda Water


To Make the Basil Syrup:

Toss the basil leaves, sugar, water, and lemon zest in a small saucepan. Bring to a boil, then remove from heat and allow to infuse for half an hour (if you've got the time -- and longer won't hurt). Strain, discarding the leaves and peel and reserving the syrup.

To Make The Raspberry Puree:

Place the raspberries in a blender with the lemon juice, and enough of the syrup to allow for smooth processing (generally 2-4 Tbsp should be fine). Puree until it's blitzed into a smooth sauce. If you don't fancy seeds in your beverage, pass the puree through a strainer to remove them, scraping it with a spoon to make sure all of the puree passes through.

To Assemble Your Raspberry Basil Collins:

In a glass, mix together:

1 shot gin
1 shot raspberry puree
3/4 shot basil syrup

Top this mixture with an equal amount of soda water, toss in a few slices of cucumber, and taste, adjusting to your drinking preference. Drink languorously, with plenty of ice.