- 20cl of Tonic Water
- 4 Raspberries
- Zest of Lemon
Fill the glass with ice and chill it stiring the ice in a circular motion. Remove the excess water.
Add 4 raspberries. Squeeze the lemon zest wedge gently over the ice cubes, just to release a small bit of the juice, but not all, then drop the lemon zest wedge into the glass.
Pour 5cl of BULLDOG Gin and 20cl of tonic water, slowly.