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A perfect balance of tart and sweet, this fruity drink wouldn’t look out of place at a modern cocktail bar, but it actually dates back to the 19th century. The recipe makes more syrup than is needed for one cocktail, but it will keep in the fridge for 2 days.
100g golden caster sugar
100g mixed berries (fresh or frozen)
40ml golden rum
20ml berry syrup
20ml fresh lime juice
1 tbsp orange curaçao or triple sec (such as Cointreau)
ice, for chilling, plus
crushed ice, to serve
berries and lime wedges to serve
1. For the syrup, put the sugar and 120ml water in a saucepan over a medium heat and heat, stirring, until most of the sugar has dissolved. Add the berries and cook for 10 minutes, stirring occasionally, until jammy. Remove from the heat and cool for 15 minutes, then strain through a sieve, pressing down on the fruit with a spoon to extract the juices. Leave to cool; it will thicken slightly.
2. For the cocktail, put all the ingredients except the berries and lime wedges in a cocktail shaker with plenty of ice, and shake until cold. Taste, adding a little more syrup or lime, depending on how sweet or tart you like it. Strain into a tumbler filled with crushed ice. Garnish with berries and a lime wedge or two, if liked.
Mix it up: Swap the berry syrup for pomegranate juice that has been simmered with a little orange zest and sugar until thickened. Garnish the cocktail with pomegranate seeds and a slice of orange.
This recipe was first published in November 2020.