- 50ml raspberry infused Beefeater Gin (see below)
- 100ml iced earl grey tea
- 20ml lemon juice
- 10ml raspberry syrup (see below)
- Top up with soda water
To make infusions, put 250g of fresh fruit into a bottle of Beefeater Gin with two tablespoons of caster sugar. Leave to infuse for one month. Alternatively, you can speed up the process to a week by running the infusion through the dishwasher a couple of times before letting it steep – it is best to use a large Kilner jar for this to ensure a tight seal. When ready to use, strain the infusion through fine muslin.
To make raspberry syrup, heat equal quantities of raspberry, sugar and water until dissolved. Strain and cool.
Stir the first four ingredients over ice in a highball glass. Top up with ice if required and a splash of soda water. Garnish with a slice of lemon and two raspberries.