For the last few years, we’ve been recycling the inebriated raspberries left over from making Pinkster as Gin Jam. Mighty delicious it is too.
We started experimenting with it as a lip-smacking cocktail.
So this got us thinking. We finessed the recipe, adding a dash of lemon juice, to create this Cocktail Mix. Just add a splash to your Pinkster and tonic for a fruity twist.
620g in 50cl bottle