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Pure Joy Cocktail Recipe

Staff Writer
Pure Joy Cocktail
Tim Turner

Pure Joy Cocktail

This drink features one of the most exquisite fruit-spirit combinations, that of gin and raspberry. It is at once seductive and refreshing, making it an ideal warm weather cooler. I like to make this drink with Bombay Sapphire, which is lighter in gin's base botanicals (juniper berries and coriander) and presents a more floral, fruity character, featuring botanicals such as orris (the root of the iris flower), lemon peel, and bitter almonds.

Adapted from The Modern Mixologist by Tony Abou-Ganim with Mary Elizabeth Faulkner.

Deliver Ingredients


For the fresh lemon sour:

For the cocktail:

  • 4-5 red raspberries
  • ½ ounce Bonny Doon Framboise
  • 1 ½ ounces Bombay Sapphire gin
  • 1 teaspoon egg white
  • 2 ounces fresh lemon sour
  • Ice
  • Chilled seltzer water


For the fresh lemon sour:

Mix the fresh lemon juice (filter to make sure there are no seeds) with simple syrup. Ideally, lemon sour should be made the day you plan to use it, but will keep refrigerated in a clean bottle for up to three days.

For the cocktail:

In a mixing glass, muddle raspberries and framboise. Add gin, egg white, and fresh lemon sour.

Shake with ice until well blended. Double strain into a Fizz glass and spritz with chilled seltzer water.

Cocktail Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Cocktail Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.