Clover Collins

Clover Collins

• 1 ounce Seedlip Garden 108
  
• 3/4 ounce raspberry syrup (recipe follows)
  
• 1/2 ounce freshly pressed lemon juice
  
• seltzer
  
• ice
  

1. Combine the Seedlip, raspberry syrup, and lemon juice in a Collins (or highball) glass. Fill to about 2/3 with seltzer. Add several ice cubes, and stir gently.

Raspberry Syrup (minimally adapted from the Bar Book by Jeffrey Morgenthaler)

• 10 ounces frozen raspberries (280 g)
  
• 8 ounces water (240 ml)
  
• 7 ounces sugar (1 cup, 250 g)
  

1. Combine raspberries and water in a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat as needed to maintain a simmer for 5 to 10 minutes. The berries should become a lighter pink color, and the water should be a vibrant berry color.
2. Pour through a fine mesh strainer. Press the berries to extract the juice, but don't smush the pulp through the strainer. Add the sugar to the juice and stir to dissolve. Let cool, then transfer to a storage container and refrigerate. Keeps for about 3 weeks.