In the colder months of the year, berries might not be in season but that doesn’t mean we have to stop using these flavors in our drinks. Instead of using fresh berries, jams and jellies work great in cocktails to both sweeten and add delicious berry-goodness. And that my friends, is what we are doing with this raspberry mint cocktail.
For months now, I’ve been playing around with the recipe for this raspberry mint cocktail. Adjusting ratios, adding ingredients, using different types of gin, etc. Finally, after many fairly-decent-but-not-quite-there-yet attempts, it was done. Celebrations ensued with another round of drinks, of course.
For the gin, I went with a recently received bottle of Brockmans. The botanicals include the usual suspects like juniper, cassia bark and orange peel along with the not so usual blueberry and blackberry. The berry notes in the gin are the perfect compliment to the raspberry jam and mint leaves added to the cocktail. I’m looking forward to using it in some gin and tonic variations this summer (fresh berries, mint and citrus peel – oh my!).
Anyway, I hope you enjoy this summery-ish cocktail while we’re still in the middle of winter. I know I will be.
- 8 to 10 mint leaves
- 1 barspoon raspberry jam
- 1-1/2 ounces gin (I used Brockmans Gin)
- ¾ ounce dry vermouth (I used Dolin)
- ½ ounce lime juice
- Mint leaf for garnish
- Add all ingredients except garnish to a cocktail shaker and fill with ice.
- Shake and double strain into a chilled cocktail glass and garnish with a slapped mint leaf.
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Note: I received a bottle of Brokman’s Gin to enjoy. All thoughts, opinions, images and recipe are my own.