We’re delighted that Pinkster founder Stephen Marsh is sharing his cocktail recipes with us.
This contemporary classic is a nod to the original, with an added major dose of fruit. The blackberries and the intense raspberry notes of the Pinkster Spritz are a gloriously natural pairing – the perfect cocktail for late summer.
INGREDIENTS
50ml Pinkster
12.5ml Pinkster Raspberry & Hibiscus Spritz
20ml fresh lemon juice
Handful of fresh blackberries
METHOD
Add three blackberries to your glass, muddle and top with crushed ice
Pour in the gin, Pinkster Spritz, lemon juice and stir with a barspoon
Top with crushed ice and garnish with blackberries
Courtesy of pinkstergin.com
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