Raspberry Colada Spritz

Creamy, tart and fruity - this Raspberry Colada Spritz is a real crowd pleaser, made using our London Dry Gin.

Ingredients

Serves 1

• 40ml Raspberry-infused 58 and CO London Dry Gin

• 35ml Clarified Pineapple Juice (see method)

• 15ml Honey Syrup

• 2 Dashes Orange Bitters

• Soda

Glassware

Highball

Garnish

Raspberry Dust

Method

FOR THE RASPBERRY-INFUSED GIN:

Ingredients:

• 500ml 58 and CO London Dry Gin

• 65g Freeze-dried raspberries (available online)

Makes approx 500ml (enough for 12 serves)

Method:

1. Add the London Dry Gin and freeze-dried raspberries to a clean, sealable container.
2. Gently stir or shake to combine, then leave to infuse for 30–45 minutes, tasting occasionally until the desired flavour is achieved.
3. Once infused, strain the gin through a fine sieve or muslin to remove all solids. Keep the raspberries for your garnish.
   

FOR THE RASPBERRY DUST GARNISH:

Spread the strained raspberries in a thin layer and dry in an air fryer or oven at low heat until fully dehydrated. Allow to cool before storing or using as garnish.

FOR THE CLARIFIED PINEAPPLE JUICE:

Ingredients:

• 300ml Pineapple Juice
• 3g Citric Acid OR 30ml fresh lemon juice
• 150ml Whole milk

Makes approx 300ml (enough for 12 serves)

Method:

1. Combine the pineapple juice with the citric acid (or fresh lemon juice), stirring until fully dissolved.
2. Slowly pour the acidified juice into 150ml cream, stirring gently.
3. Allow the mixture to stand until fully curdled.
4. Strain through a coffee filter or fine cloth until the liquid runs clear.
   

FOR THE HONEY SYRUP:

Combine 200g honey with 100ml hot water. Stir until the honey is fully dissolved and the syrup is smooth. Allow to cool before bottling and storing.

FOR THE COCKTAIL:

1. Rub the cut side of a lemon around the outside rim of one side of a highball glass, then dip into the raspberry dust to coat. Set aside.
2. Add the raspberry-infused gin, clarified pineapple juice, honey syrup, and bitters to a cocktail shaker.
3. Fill the shaker with ice and shake hard until well chilled.
4. Fill the prepared highball glass with fresh ice and strain the cocktail into the glass.
5. Top with soda and serve.