Introducing Lissy Graham's Summer Sip Martini recipe, a delicious drink to serve at your next long lunch soirée.

Ingredients

• 1 bottle of Republic of Fremantle Full Bodied Gin
• 100g raspberries
• 15ml apple liqueur
• 15ml dry vermouth
• 15ml verjus
• 2 drops of orange bitters
• Ice
• edible flowers to garnish

Method

1. Make your raspberry infused gin the night before by adding raspberries and 1 bottle of Full Bodied Gin into a sealable jar to infuse for 24-hours at room temperature. 
2. Add 30ml of your raspberry gin infusion, remaining ingredients and ice to a cocktail shaker
3. Give your cocktail mixture a nice 10 - 15 second stir then strain into a martini glass.
4. Optional, add a large ice cube and garnish with edible flowers on top. 

Enjoy!