Cocktail of the week: raspberry basil highball

Sam Purnell devises a refreshing cocktail delicious with or without alcohol

Coming back to Oxford after the festive season, many of us will have overindulged on stodgy food and copious amounts of alcohol. Pairing this with the usual New Year’s resolutions of dieting and giving up drink, we thought it would be worthwhile to start this weekly segment off on a healthier note with this fun and easy mocktail that can be enjoyed with or without alcohol. The bitterness of the raspberry and lime is countered by the sweet maple syrup for a lively flavour.

Ingredients:

1/4 cup fresh raspberries (85-90 g)
5 fresh basil leaves
170ml mineral, sparkling or soda water
20ml lime juice
1 tsp maple syrup
A handful of ice cubes
SERVES 1

Method:

1. Muddle raspberries, basil and maple syrup together in a shaker until you have a wet mixture.

2. Add mineral or sparkling water and lime juice to the mix.

3. Gently stir all the ingredients together. Serve in a highball glass over ice. Add more fresh raspberries to garnish.

Having said all this, once collections are over feel free to add as much alcohol as you want to forget the little revision you did for them and celebrate being back in Oxford. We would recommend adding either gin or raspberry vodka to give this mocktail a little extra kick.

As always, enjoy, and drink responsibly!