• 20g caster sugar (optional)
  • 50g frozen mixed berries
  • 200ml vodka
  • 100ml raspberry liqueur
  • 50ml blue curaçao
  • 100ml lemon juice
  • ice
  • edible glitter, to garnish (optional)
  • 4 cocktail cherries, to serve (optional)


  • STEP 1

    Start by making the fruit base. Pour 60ml water into a saucepan and add the caster sugar, if using (use 75ml water if not using the sugar), and tip in the berries. Cook for 3-4 mins over a medium heat until the berries have defrosted and are starting to soften, and the liquid is bubbling. Turn off the heat and leave to cool. Strain and pour into a jug.

  • STEP 2

    Pour the fruit base (you should have approximately 80ml) into a cocktail shaker with the vodka, raspberry liqueur, blue curaçao, lemon juice and a large handful of ice. Shake well until the outside of the shaker feels cold and frosty.

  • STEP 3

    Double strain into four chilled coupe or martini glasses. Sprinkle with a little edible glitter, if using, and stir. Garnish with a skewered cocktail cherry, too, if you like.

Goes well with


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