Cocktail of the Week: Smokin’ Razz Cocktail
Crafted by Diego Baud, head bar man at Frank’s cocktail bar at Hotel Arts Barcelona; the unique and striking Gin Raw is the perfect gin match for anyone looking for a punch.
With a blend of citrus, dry and aromatic flavours combined with fresh raspberries and the smoky flavours of Lapsang Souchong this is the perfect cocktail to kick start your weekend.
1 ½ Gin Raw
¾ Lapsang Soughing House Simple Syrup
¾ Fresh Lime Juice
½ Egg White for texture
2-4 Fresh Raspberries muddled
To create your Lapsang simple syrup make 1cup of Lapsang tea then add 1 cup of sugar making it a 1:1 rational, transfer to a glass container and refrigerate immediately (this will last up to a week). Once you have all your other remaining ingredients added to the shaker and your raspberries are well muddled add ice and shake vigorously. Strain back into a shaker, dispose of ice and dry shake. Lastly, beat the eggs for that nice silky texture.
Bar Chef Tip
Play around with your Lapsang syrup and instead of sugar use honey or maple syrup. Additionally, if pineapple is in season replace the raspberries with a juicy slice of pineapple for a smoky pineapple finish.