Here’s our June recipe for a Cosmopolitan Daisy, Hepple Gin shaken with fresh raspberry syrup, citrus liqueur and lemon juice.

If you’re the sort of person who prefers their cocktails made for them, then head to The Goring Gin Garden over the summer to try this, and many other cocktails, made to perfection.


  • 50ml Hepple Gin
  • 10ml Triple Sec

Pre Mix:

  • 15ml Raspberry Syrup
  • 15ml Lemon juice


Shake all ingredients on rock ice and strain into a frozen martini glass. Garnish with a fresh raspberry.

To make the Raspberry Syrup

  • 250g raspberries
  • 500g of caster sugar
  • 250ml boiling water

Infuse the raspberries in the sugar for 24 hours.
Add the boiling water and stir to dissolve the sugar.
Strain through a fine mesh sieve or strainer and store in a sterilised bottle.

We think frozen raspberries work better and taste better, just defrost them with the sugar.

The syrup will keep in the fridge for a couple of weeks.

Polly Robinson