Gin Thursday's back (at least for a day) to feature gorgeous organic raspberries in a fizzy gin cocktail with a hint of lime. That's the good news.
The bad news, for those of us who use honey solely as a term of endearment, is that Chambord is not vegan. This discovery resulted in scrapping my original cocktail plan, and wondering how will I make the Paris is Burning cocktail this Winter. The answer to that dilemma can wait for another time.
For the cocktail at hand, a little more research inspired me to ditch the Chambord in favor of the brilliant, fresh raspberries in my fridge. And I'm so glad I did. The muddling of the raspberry mixture was curiously therapeutic (is that just me?), and resulted in a pretty, fuchsia crush of fruit. With a little tonic for some fizz, this turned out to be a festive summer drink for those of us who don't typically like fruity cocktails. If you do like your drinks sweeter, it's easy to up the agave nectar to your taste.
Raspberry Gin Crush
8 fresh raspberries
juice from 1/2 lime
1/2 teaspoon agave nectar
1 1/2 ounces gin
about 2 ounces tonic
Muddle the raspberries, lime juice, and agave nectar in a glass by crushing with the handle tip of a wooden spoon. Pour over ice in a second glass. Add gin and tonic and stir.