2 ounces gin (don't waste your expensive gin on this)
1 ounce fresh lime juice
1 ounce brown sugar vanilla simple syrup (plain works, too)
1/2 ounce homemade raspberry puree
Shake with ice in a cocktail shaker.
Garnish with a lime wheel or lime twist
Raspberry puree
12 ounces frozen raspberries
1/4 cup water
Place the raspberries and water in a small saucepan over medium heat, stirring to combine and lightly break up the berries. Mash the berries with a potato masher.
Pour the whole thing through a wire mesh strainer into a bowl.
Use a silicone spatula to force the puree though and strain out the seeds.
Store in a jar in the fridge for a week.
Can be frozen.
Can also be sweetened with 1/2 cup sugar in the first step, but I leave it plain for cocktails.
The Johnson Family Cookbook