1 ¼ oz (38 ml) gin (fruity or boreal)
½ oz (15 ml) raspberry syrup
¼ oz (8 ml) maple syrup
¼ oz (8 ml) fresh lemon juice
¾ oz (23 ml) cold water
Basil and raspberries (for garnish)
Add all the ingredients to a mug and stir until your fingers get cold.
Garnish with fresh basil and fresh raspberries.
About our Raspberry Punch
It was in his famous 1862 bible “Bartender's Guide: How to Mix Drinks, a Bon Vivant's Companion” that Jerry Thomas forever changed the world of bars. By codifying for the first time in a book the art of cocktails, the recipes and the techniques of his time, he has inspired our profession for more than 150 years. One of the great cocktails of this monument of mixology is the Gin Punch, made with raspberry syrup. Here is a local version, even tastier than the original, which is even better with both feet in the water in Havre-Saint-Pierre with its emblematic fruity Betchwan gin.