A summer cocktail with a taste explosion in a glass with a kick
Looking for “summer in a glass” cocktail, something different to the norm, a drink to wow the crowd, well I think I have it. Raki berry crush is a summer fruit explosion but with an added twist of the aniseed flavour and clean alcohol hit that comes from the Raki.
Raki is a spirit you would normally associate with fruit Cocktails but having had the pleasure of tasting this cocktail last year as part of World Raki Week I completely changed my mind, and now this fruit explosion is a firm favourite. This is an adventure for your taste buds, great for summer parties and BBQs.
A quick word on the ingredients: you might be thinking the clove & allspice syrup sounds like a real faff, well, I’m pleased to say it’s really easy. To make a basic syrup, mix sugar and water in equal quantities and heat in a pan until it boils then simmer for 5 minutes and allow to cool. You can keep the syrup in a sealed container for 2 weeks. To make the clove & allspice syrup, simply crush 3 cloves and add 1 tsp of allspice per 125ml of sugar/water. and Add to the mixture before heating and strain once cooled. For the Blackberry puree frozen are a great alternative to fresh and can be kept in the freezer until needed.
You can experiment with flavoured syrups for other drinks. Rose petals add a lovely flavour to a syrup that works well with a Bellini (sparkling wine/champagne).
If you do not like the aniseed flavour of Raki, feel free to add any white spirit. Also, for a Mocktail, simply remove the spirit.
I mentioned I had the cocktail last year at a World Raki Week event at Mayfair’s Ruya; if you like traditional Turkish food in a stunning setting, this is the place for you.
Raki Berry Crush Summer cocktail
Print RecipeIngredients
- 30ml Raki (Yeni Raki)
- 30Ml Blackberry Puree
- 50ml Cranberry Juice
- 25Ml Clove & All Spice Syrup (see my notes on making the syrup)
- 30ml Lime Juice
Instructions
Add all Ingredients into a cocktail shaker
Dry Shake (without ice) to blend the ingredients
Double-strain the mixture into a chilled tumbler glass
Add Ice cubes to serve and on the rocks
Garnish with eight fresh mint leaves and a blackberry
