I have fond memories of this cocktail. This is the foraged version using native Australian raspberries and home grown limes. Turns out its a perfect Winter cocktail when both native raspberries and limes are in season in the subtropics.

Take a big handful of native raspberries (fresh or frozen) and muddle them in a cocktail shaker. Add 60ml of tequila blanco, 30ml Cointreau, 60ml freshly squeezed lime juice and 60ml sugar syrup. Shake fiercely over ice and pour. I don’t strain mine but feel free to if you don’t like the texture of raspberry seeds.