Raspberry Collins, punch version
- 500 ml (17 oz.) dry gin
- 350 ml (12 oz.) lemon juice
- 150 ml (5 oz.) simple syrup
- Half pint raspberries
- 2 litres (68 oz.) tonic water
- Ice cubes
- 1 lime, cut into round slices
- Serves 10 to 12
Combine dry gin, lemon juice, cane syrup (simple syrup) and raspberries in a large punch bowl.
Stir using a mixing spoon.
Pour into highball glasses containing ice cubes until one-third full.
Top up with tonic water.
Garnish with slices of lemon and raspberries.
Add the soda at the last minute ensure the drink is bubbly enough.