| 10 fresh | Raspberries |
| 2 fl oz | Hayman's London Dry Gin |
| 1⁄2 fl oz | Giffard Crème de Framboise |
| 1 1⁄2 fl oz | Lemon juice (freshly squeezed) |
| 1⁄2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 3 dash | Orange Bitters by Angostura (optional) |
| 3⁄4 fl oz | Thomas Henry Soda Water |
Serve in a Collins glass
Adapted from a recipe created in 1999 by Cairbry Hill, London, England.
A popular modern-day adaptation of the classic Collins with a whopping 45ml (1½oz) of lemon juice, yet is far from being overly sour. (I've tried reducing the lemon and rebalancing with less sugar but the result is a lesser cocktail.)
Raspberry Debonnaire
Makes a minimum of 12.5 cocktails.
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