When the weather is as good as it’s been this weekend, Edinburgh smells like a barbecue. Clouds of sausage-scented smoke drift across the rooftops, as groups of people come together to revel in the novelty that is a sunny day in Scotland.
With such an unexpected occasion comes an extra layer of excitement–everybody is far more willing to be spontaneous, hence the impromptu barbecue. I jumped on this band wagon on both Saturday and Sunday, and was eagerly searching for alternatives that went against the traditional grain of a refreshing mojito, or the even more predictable, jug of Pimms.
As a result, the cranberry and raspberry topper was realised. Chambord combined with vodka, cranberry and raspberry juice and fresh mint is a really refreshing summer drink. Just grab a large jug, a few Martini glasses, a few friends and a sunny afternoon. Anything by the Nouvelle Vague also helps to set the scene and elevate the mood.
Cranberry and raspberry topper
- 4 shots of Chambord
- 4 shots of vodka
- 750ml of cranberry and raspberry juice
- Mint leaves
- To a large jug add 14-16 ice cubes, the Chambord and vodka. Pour in the cranberry and raspberry juice and stir.
- Tear a handful of mint leaves and add to the drink.
- Serve the cocktail in chilled Martini glasses and serve garnished with a mint leaf.