Name: Venus
Total time: 4 min
Cuisine: Cocktail
Ingredients: 7 fresh Raspberries; 50 ml Gin; 25 ml Triple sec; 10 ml Sugar syrup (2:1); 2 dash Creole bitters

Venus
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Serve in a Coupe glass

Ingredients:
7 fresh	Raspberries
1 ²⁄₃ oz	Hayman's London Dry Gin
⁵⁄₆ oz	Cointreau triple sec liqueur
¹⁄₃ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
2 dash	Peychaud's or other Creole-style bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of skewered raspberry.
MUDDLE raspberries in base of shaker.
Add other ingredients.
SHAKE with ice.
FINE STRAIN into chilled glass.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

Gin-laced raspberry with hints of bitter orange. If available, use raspberry syrup in place of unflavoured sugar syrup.

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Florian Ruf

31st July 2024 at 14:09

Imho a bit lemon juice and raspberry syrup improves the cocktail.

Florian Ruf

5th June 2024 at 15:56

Having redone this cocktail today, I am not so convinced this time. For me it lacks acidity and the gin, I used Bombay Sapphire, came too much through. I prefer Salvatores Red Earl.

Tuber Magnatum

28th August 2023 at 01:01

Had this tonight on a late summer's evening. Excellent and agree that it is drier than might be expected. It may speak to my novice technique, but I would caution that the muddled raspberries clogged the Hawthorne strainer as I poured the cocktail into my conical strainer which in turn also clogged. Maybe I muddled too aggressively? Regardless, the raspberry flavours were very pronounced and delicious. A definite repeat.

Tuber Magnatum

28th August 2023 at 01:08

Forgot to add, maybe don't let the drink sit too long; I got distracted cooking and came back to a drink where the raspberry component began to settle to the bottom of the glass.