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Indian Summer

Provided by: Mixologist Douglas Ankrah
Served at: LAB Bar

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10 raspberries
1 tablespoon superfine sugar
3 1/2 oz. (2 1/4 Jiggers) Plymouth gin
4 oz. (1/2 cup) cranberry juice
crushed ice
2 teaspoons rosewater (or crème de rose) - Use the rosewater you find in delicatessens, not at the cosmetics counter! Alternatively crème de rose is liqueur flavored with rose petals. Both are highly perfumed, so use them wisely.

Garnish: Raspberries and sprigs of mint


In a mixing glass, bash the raspberries, sugar, rosewater, and gin together with a scoop of crushed ice. Split between the 2 highball glasses, half fill with crushed ice, add the cranberry juice, stir thoroughly, and top up with more ice. Garnish with raspberries and a sprig of mint.

Reprinted with permission from Cocktails: Shaken & Stirredby Douglas Ankrah, Kyle Books.

(Published 2005)

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