Cucumber, mint and raspberry gin punch
As the weather gets warmer and the Christmas festivities begin, consider it the perfect time to add to your cocktail repertoire. Start off your Christmas party season with this refreshing cucumber, mint and raspberry gin punch. Friday night festive drinks just got a whole lot more merry!
Ingredients
1 bottle of Borgo San Leo Prosecco (you can also use gin as an alternative to prosecco)
200ml Six Barrel Co Raspberry and Lemon Soda
6 limes, 2 cut into wedges and 4 juiced
2 lemons, juiced
1 telegraph cucumber, peeled and halved lengthwise, seeds removed and cut into thin strips 12 cm long or as long as your punch jug
1 cup tightly packed fresh mint
Fever Tree Tonic water
Ice cubes
Method
Muddle half the mint, gin, lemon juice, and lime juice, and strain into the punch jug
Slide in several sticks of cucumber and half the remaining mint leaves and 3-4 lime wedges
Add Raspberry Lemon syrup and stir well. Then top with Prosecco if using
To serve: Fill a tall glass with ice, garnish with a cucumber stick, lime wedge, and mint.
Fill the glass about two thirds full with your punch and top with tonic