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Pure Joy Cocktail Recipe


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.


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.