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I really enjoy watching the tender and vulnerable flesh of red forest fruits being squeezed and smashed while the fruits lend their beautiful vibrant color and their smooth texture to the liquid.

picture: Vangelis Patsialos

 I always find it exciting to use fresh delicate red forest fruits in cocktails. I really enjoy watching their tender and vulnerable flesh being squeezed and smashed while the fruits lend their beautiful vibrant color and their smooth texture to the liquid. Especially when those fruits are combined with other high quality ingredients and unique (or difficult to find) spirits. Here is an invention of Ben Reed (former IPbartender), adopted from David Wondrich’s marvelous book Imbibe! One of the important ingredients for Ben’s Bakewell Punch is the raspberry fruit and, obviously, the white overproof rum from Jamaica. I have also made the cocktail with a high quality french raspberry puree, instead of the real fruits, and I think that the result was similarly impressive as the original. Here is the recipe:

Bakewell Punch

  • 5 raspberries
  • 1 wedge of lime
  • 35 ml (1¼ oz) Rum Bar overproof Rum (63% abv)
  • 35 ml (1¼ oz) fresh pink grapefruit juice 
  • 10 ml (2 teaspoons) cane syrup
  • 10 ml (2 teaspoons) orgeat syrup

Add the lime and the raspberries into a mixing glass. Gently muddle them. Add the rest ingredients and shake well with plenty of ice. Double strain into a small bar glass filled with cracked ice. Garnish with two raspberries and a lime zest.