1/3 cup Bombay Sapphire gin (approximately 80 mls)
3 tablespoons caster sugar
3 tablespoons lime juice (approximately 1.5 limes, juiced)
1/4 teaspoon rosewater
1/2 lime for garnishing
1 teaspoon dried rose petals (food grade, available at speciality food shops)
Place first five ingredients into a jug and muddle (semi-crush) raspberries with the end of a wooden spoon. You can leave it to infuse for up to an hour but if you’re in a hurry, simply skip on to the next step.
Add spoonfuls of crushed ice to two tumblers (or highballs if you prefer more tonic water) and pour over berry mixture, diving equally.
Top with chilled tonic water, garnish with a lime slice and scatter over dried rose petals.