Naughty but Nice

THE LITTLE BAR CART, SUNSHINE COAST

5 MINUTES PREP TIME | SERVES 1

INGREDIENTS

4 fresh Atherton raspberries – foraged from Mary Cairncross Scenic Reserve ½ kaffir lime leaf 3 lemon verbena leaves – from my front garden 20ml Simple Syrup 45ml gin 20ml fresh lime juice – from Suncoast Limes 20ml Aquafaba (or equivalent fresh egg white if that’s how you roll) Fresh edible flowers from Organica Floret Roses Farm Freeze dried raspberry powder from Berry Fresh

METHOD

1. Muddle the fresh raspberries, kaffir lime leaf, lemon verbena leaves, and simple syrup in a shaker. 2. Add the gin and lime juice. 3. Add ice and shake well to impart the raspberry colour and flavour. 4. Strain through a fine mesh sieve. 5. Return the drink to the shaker. 6. Add the aquafaba and fresh ice. 7. Shake hard for 20-30 seconds. 8. Strain into a coupe glass (you could also use a flute or tumbler, or just straight from the shaker!). 9. Garnish with a fresh lemon verbena flower, dried edible flowers, freeze dried raspberry powder, or fresh raspberries on a pick.