Punch Raspberry Punch (for 10 people)
2 cups (500 ml) gin (fruity or boreal)
¾ cup (180 ml) raspberry syrup
½ cup (125 ml) maple syrup
¾ cup (180 ml) fresh lemon juice
1 cup cold water
Basil and raspberries (to garnish)
In a large bowl add all the ingredients and stir.
Reserve in the refrigerator and fill with ice when serving.
Decorate with fresh basil and fresh raspberries.
About our Punch Raspberry Punch (for 10 people)
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.