Recipe Book: Raspberry Rose Gin & Tonic

We’re loving this take on your usual gin and tonic, it’s so pretty too! The recipe below makes 2 so give it a go and enjoy with your girlfriends!


2/3 punnet raspberries
1/3 cup Bombay Sapphire gin (approximately 80 mls)
3 tablespoons caster sugar
3 tablespoons lime juice (approximately 1.5 limes, juiced)
1/4 teaspoon rosewater
Crushed ice
Tonic water
1/2 lime for garnishing
1 teaspoon dried rose petals (food grade, available at speciality food shops)


1. Place first five ingredients into a jug and muddle (semi-crush) raspberries with the end of a wooden spoon. You can leave it to infuse for up to an hour but if you’re in a hurry, simply skip on to the next step.
2. Add spoonfuls of crushed ice to two tumblers (or highballs if you prefer more tonic water) and pour over berry mixture, diving equally.
3. Top with chilled tonic water, garnish with a lime slice and scatter over dried rose petals.


Credit // Hungry Australian

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