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It has not been the hottest summer, so bring a little sunshine to your end-of-season drinks.
I love to muddle strong flavours to release all the oils and juices of the fruits or herbs. You need to muddle the ‘‘dry’' ingredients first to ensure you collect all the essential bursts of flavours without the liquid ingredients, which tend to dull the brighter notes.
Gardens are full of fresh herbs, and berries are all about. Use what is fresh and seasonal.
As the raspberry season comes to an end make the most of this delicious and zingy fruit.
Fresh limes have been expensive but used sparingly and in full by muddling with the berries you get their entire worth.
Tip: A muddler is a bar instrument equivalent to a pestle (of a mortar and pestle). It is used to crush herbs to release their flavour and aroma, fruits to release their juices and break down the flesh, and to release the oils and intense flavours held in citrus’ zest.
Just a few presses with the muddler should do the trick - there is no need to pulverise anything. Stop when the scents in the glass are stronger and sweeter than the whole fruits or items themselves.
The Last Hooraspberry
a few leaves of mint
a small handful of raspberries
30ml lychee liqueur
Muddle lime, mint and raspberries together.
Place in glass of your choice.
Pour over gin and lychee liqueur.
Fill with dry ginger ale and stir.