This summery spritz is made for the gin fans with a good whiff of juniper (the berry that gives gin its distinctive taste), and a bittersweet kick from tonic water reminiscent of real booze. Designed as a standalone tipple rather than a food match, it'll pair nicely with a cucumber sandwich nonetheless.
40ml verjuice (available from specialty food stores)
30ml juniper syrup
40 juniper berries (available from specialty grocery and spice stores), crushed in a mortar and pestle or spice grinder
½ cup white sugar
½ cup water
1. For the juniper syrup, place all ingredients in a small saucepan and simmer for 10 minutes on low. If you're feeling creative, try adding other ingredients commonly used in making gin like licuorice root, fennel seed, coriander seed and citrus peel. Strain out the crushed juniper berries and chill the syrup. It can be stored in an airtight container in the fridge for up to a month.
2. Place 15-20 raspberries in the bottom of a cocktail shaker and muddle.
3. Add the verjuice and juniper syrup.
4. Fill the shaker with ice and shake hard for 10 to 15 seconds.
5. Strain into a tall glass filled with ice.
6. Top with tonic water, stir and garnish with a twist of lime peel and a few raspberries.