Raspberry Collins Cocktail Recipe with Caorunn Gin
30th May 2019
An ideal cocktail for the summer in the raspberry Collins cocktail that takes a combination of gin, raspberries, lemon and for our tasting, some sparkling wine. An easy to make fizzy cocktail that is ideal for the warm sunny days relaxing in the garden.
- Caorunn Scottish raspberry gin
- Lemon Juice
- Chambord (only if a deeper raspberry flavour required)
- Sugar syrup
- Sparkling Wine
- Mix the Chambord and sugar syrup in a glass
- Add a shot of gin and a squeeze of lemon juice and stir
- Fill the glass with sparkling wine and ice
- Garnish with a leave of fresh mint
Caorunn Gin Scottish Raspberry: “A touch of raspberry in the aromas. A smooth and tempting raspberry gin flavour, delicate and almost creamy – Did I just enjoy a raspberry pastry?”
We picked out two award winning sparkling wines to trial this cocktail:
Babylonstoren Sprankel Méthod Cap Classique 2013: “Crisp red apples and pastry on the nose. A dry flavour of yeast, minerals, bruised green apples.”
Celene Nude Brut Cremant de Bordeaux: “A pleasant fresh lime and grapefruit aroma. Taste is crisp and alive showing cooking apples, yeast, minerals, peach and more.”
Cocktail tasting notes:
“Both sparkling wine samples were very refreshing and notably the combination of ingredients toned down any acidic flavour from the wines, there was a smoothness to the cocktail and a very noticeable pleasant hint of raspberry which came from the Caorunn Gin. No Chambord was needed thanks to the sugars added and the raspberry character of the gin.”
And lastly; Caorunn have a fabulous ‘Cocktail Collection’ hardback book that is an introduction to the gin label as well as a guide to making cocktails and of course countless cocktail recipes for you to try out.
Thank you to Caorunn gin who sent us a sample and book to review and then of course to the great company of Stella PR who keeps us posted on all new things out in the market that are fizz and fizz related!
Co-founder of Glass of Bubbly. Journalist and author focused on Champagne & Sparkling Wines and pairing them with foods and within cocktails.