Raspberry Ten Recipe
- ½ pint raspberries, rinsed if necessary
- 3 tablespoons confectioners sugar
- 3 ounces creme de framboise
- 3 ounces sweet vermouth
- 1½ ounces fresh lemon juice (from approximately 1 lemon)
- Ice for serving
- 12 ounces Tanqueray No. Ten gin
- 48 ounces tonic water
- To prepare the drunken raspberries, place them in a canning jar or other container with a tight-fitting lid. Add the confectioners’ sugar, close the jar, and gently rotate it to combine the berries and sugar.
- Add the crème de framboise, sweet vermouth, and lemon juice to the raspberries. Rotate the jar to mix. Use immediately or let it sit in the refrigerator overnight.
- When ready to serve, fill the highball glasses with ice. Spoon 2 to 3 tablespoons drunken raspberries with their juice over the ice. Add 2 ounces gin to each highball glass, top off with tonic water, and serve.
