• Gin
  60 ml (2 oz)

  A classic London dry gin works best
• Fresh lemon juice
  30 ml (1 oz)

  Freshly squeezed for bright acidity
• Simple syrup
  25 ml (0.75 oz)

  1:1 sugar to water ratio
• Fresh raspberries
  6

  Plus extra for garnish
• Soda water
  60 ml (2 oz)

  To top up; adjust to taste
• Ice
  1 cup

  For shaking and serving

• Cocktail shaker
• Muddler
• Jigger
• Fine mesh strainer
• Highball glass
• Bar spoon

1. 1

   Add the fresh raspberries and simple syrup to a shaker and muddle gently to release the juices.

2. 2

   Pour in the gin and fresh lemon juice.

3. 3

   Fill the shaker with ice and shake vigorously for about 10 seconds.

4. 4

   Double strain the mixture into a highball glass filled with ice, to remove raspberry seeds and pulp.

5. 5

   Top with soda water and give it a gentle stir with a bar spoon.

6. 6

   Garnish with a skewer of raspberries and a lemon wheel.

• Bursting with fresh raspberry flavor
• Refreshing and visually stunning
• Easy to make with simple ingredients
• Versatile—perfect for brunches, picnics, or parties
• Lower in alcohol, making it a great session drink

The Raspberry Collins is a modern spin on the timeless Tom Collins, a cocktail that dates back to the late 1800s. The original Tom Collins was named after a cheeky hoax that swept New York City in 1874. Over the years, bartenders have experimented with the formula, adding seasonal fruit to create playful variations. The Raspberry Collins likely emerged in the late 20th or early 21st century as fresh fruit became more readily available in bars. Its popularity soared with the craft cocktail movement, thanks to its balance of sweet, tart, and botanical flavors.