Not having a raspberry gin, I reached out to SheShedCocktails for advice on improvising on her original recipe. My first attempt failed miserably, then came back with changing the Creme de Cacao from the dark to the clear, having already changed from raspberry gin to pink strawberry-ish gin with a small bit of raspberry liqueur. Still not where I wanted it a bit of Grenadine brought the right hue and Helen like it too (can anyone tell that I’m completely immersed in the British Baking Show and seeking SheShedCocktails’ approval like she’s my Mary Berry!).
1 3/4 oz Gordon’s Pink Gin
1 oz Chambord Liqueur
1 oz Cream
1 oz Creme de Cacao (clear)
1/4 oz Mathilde Raspberry Liqueur
Bar Spoon of Grenadine (rfc)
Splash of Orange Juice
Combine all ingredients into a cocktail shaker and add ice, then shake for 10 seconds until well chilled.
Double strain into a small chilled cocktail glass.