This delicate and slightly tart cocktail is inspired by collecting raspberries during long-lasting summer days. The bittersweet grapefruit notes of the Filska Gin in November’s Gin of the Month box are lifted by the floral sweetness from the raspberry syrup, and the lemon juice brings out the bright citrus notes of the gin. Using egg white or for an alternative, vegan-friendly use aquafaba which gives a luxurious texture to the drink.
The Pink Lady (serves 2)
100ml Shetland Reel Filska Gin
30ml lemon juice
50ml raspberry syrup*
1 egg white or aquafaba
Fill two rocks glasses with ice. Add the ingredients to a cocktail shaker then shake well. Add ice and shake again, to make your cocktail extra foamy. Strain your cocktail into the prepared glasses and garnish with raspberries.
*To make the raspberry syrup, combine 200g raspberries with 150ml sugar and 150ml water. Add some lemon peel. Heat until sugar dissolves and raspberries begin to break down. Turn the heat off and let it steep for about 20 minutes, then strain through a fine mesh sieve and store in the fridge for up to a week.