Oriana Conklin’s creation for Blackfish Restaurant in Truro came in 3rd in our Dry Line Gin Edible Cape Cod Cocktail Contest.
1 1/2 ounces Dry Line Gin
1 ounce Lillet Rose
1/2 ounce homemade raspberry syrup*
1/2 ounce lemon juice
In a mixing glass, combine Dry Line Gin, Lillet Rose, raspberry syrup, and lemon juice. Add ice and shake. Strain into a chilled martini glass and garnish with a lemon twist. ***To make raspberry syrup: combine 1 cup organic fresh or frozen raspberries with 1 cup granulated sugar, 2 cups water, and the peel of one lemon. Bring to a boil then reduce heat to low and simmer for about 15 minutes. Allow to cool before use.
Dedicated to all the bootleggers of Cape Cod.
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