In early 1999, I moved to London from Adelaide. I’d been working for a few years by then and I told my family and friends the move was necessary for a broader work and life experience. Secretly, I was really moving to meet boys, have fun and re-invent myself as a sophisticated global citizen.
At the time, my CD collection (remember those?) was full of British indie pop and rock bands (Slowdive, My Bloody Valentine, Oasis, Blur, Pulp), my book shelves were groaning with British novels (Agatha Christie, W. Somerset Maugham, Georgette Heyer), and I loved nothing better than watching quality British drama and comedy on the telly. So I was already half in love with England before I’d arrived.
It was when I was living in London that I discovered Gin & Tonics and G&Ts quickly become my signature drink. So when Sensology recently approached me to develop some new cocktail recipes for their recipe site I was delighted to find that the first recipe I’d be doing would be a re-imagined G&T with Bombay Sapphire.
The original G&T — gin, tonic and a slice of fresh lemon or lime — is pretty close to perfection in my book, immediately evoking hot Summer days, and long and hilarious conversations with girlfriends. How could I top that?
Well, after much experimentation I’ve come up with this recipe – Raspberry Rose Gin & Tonic.
Regular readers will know how much I love rosewater – it’s popped up before in this Rosewater, Cardamon and Pistachio Bundt Cake and this Rosewater, Cardamon and Pistachio Lassi. Well, rosewater is absolutely divine with fresh raspberries, too. One sip of this cocktail and I’m instantly in the mood for fun and frivolity.
This Raspberry Rose Gin and Tonic would be fantastic served with barbecued meat, fish or halloumi, or with my Lamb with Pomegranate, Mint, Broad Beans and Couscous.
Here’s to a great Summer – cheers!
Raspberry Rose Gin & Tonic
- 2/3 punnet raspberries (approximately 2/3 cup)
- 1/3 cup Bombay Sapphire gin (approximately 80 mls)
- 3 tablespoons caster sugar
- 3 tablespoons lime juice (approximately 1.5 limes, juiced)
- 1/4 teaspoon rosewater
- Crushed ice
- Tonic water
- 1/2 lime for garnishing
- 1 teaspoon dried rose petals (food grade, available at speciality food shops)
- Place first five ingredients into a jug and muddle (semi-crush) raspberries with the end of a wooden spoon. You can leave it to infuse for up to an hour but if you’re in a hurry, simply skip on to the next step.
- Add spoonfuls of crushed ice to two tumblers (or highballs if you prefer more tonic water) and pour over berry mixture, diving equally.
- Top with chilled tonic water, garnish with a lime slice and scatter over dried rose petals.
Serves 2. This recipe can easily be doubled or multiplied to whatever quantities you require.
Do drink responsibility, won’t you?