On a summers day when another hand full of ripe raspberries glowed red at me from my plant and I was out off eggs for a Clover Club Cocktail, I came up with this twist on the Tom Collins.
5 cl gin
2 cl lemon juice
6 freshly picked ripe raspberried
1 teaspoon powdered sugar
In the bottom of a shaker muddle the raspberry, the sugar end the lemon juice. Add gin and ice and shake for a while, then strain into collins glass and top off with seltzers. Garnish with a sprig of lavender and a raspberry.