A luxurious, fruity liqueur, bursting with ripe Yorkshire raspberries and finely balanced with fresh basil and juniper.

 
 

Classic Serve

Fruity, crisp and refreshing

  • 50ml Cooper King Berry + Basil Liqueur

  • 150ml Fever-Tree Indian tonic water

  • Fresh raspberry, basil leaf and a lime wedge, to garnish

Gently mix 1 part liqueur to 3 parts Indian tonic water in a glass filled with ice. Garnish with the fresh raspberry, basil leaf and lime wedge.

Note: For those with a sweet tooth, swap the tonic water for lemonade.

 
 
 
 

Kir Royale

Long, luxurious and celebratory

  • 25ml Cooper King Berry + Basil Liqueur

  • 125ml Champagne

  • Fresh raspberry, to garnish

Pour the liqueur into a Champagne flute. Gently top with Champagne and garnish with the fresh raspberry.

Note: If you don’t have a bottle of Champagne to hand, simply use a good quality dry/brut sparkling white wine instead.

 
 
 
 

Raspberry Bramble

Sweet, tangy and easy-drinking

  • 25ml Cooper King Berry + Basil Liqueur

  • 50ml Cooper King Dry Gin

  • 15ml sugar syrup

  • 10ml fresh lemon juice

  • Fresh raspberry and a lemon wedge, to garnish

Fill a rocks glass with crushed ice. Add the liqueur, gin, sugar syrup and lemon juice to a cocktail shaker, add plenty of ice and shake vigorously until chilled. Double strain into the glass, top with more crushed ice, and compact to form a mountain-shaped mound. Drizzle with additional liqueur and garnish with the fresh raspberry and lemon wedge.

Note: For a fruitier version add fresh raspberries to the cocktail shaker. If you don’t have access to an ice crusher, you can make your own rudimentary crushed ice by wrapping ice cubes in a tea towel and hitting with a rolling pin (or purchase a Lewis bag and mallet).

 
 
 
 
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Berry & Basil Crumble

Nutty, fruity and festive

  • 50ml Cooper King Berry + Basil Liqueur

  • 1 medium egg white

  • 1 heaped teaspoon plum jam

  • 3 drops orange blossom water

  • 5ml balsamic vinegar

  • ½ tsp crushed hazelnuts and an orange peel, to garnish

Reserve the hazelnuts and orange peel for garnish. Add the remaining ingredients to a cocktail shaker, dry shake (without ice) first, then add plenty of ice and shake vigorously until chilled. Double strain into a chilled martini glass. Garnish with crushed hazelnuts, then lightly toast with a small kitchen blow torch. Twist the orange peel over the drink to release the oils, then discard.

Note: Dry shaking whips air into the cocktail to give the finished drink a silky mousse-like texture.

 
 
 
 
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The Wise

Fruity, herbaceous and moreish. Developed by Nathan Esse, bartender at The Botanist, Lincoln.

For the rhubarb and sage cordial:

  • 200g fresh rhubarb, chopped

  • 400g water

  • 600g white caster sugar

  • 5g fresh sage leaves, chopped

For the final drink:

  • 15ml rhubarb and sage cordial

  • 30ml Cooper King Berry + Basil Liqueur

  • 25ml fresh lemon juice

  • 15ml Cointreau

  • 50ml English sparkling wine (dry/brut)

  • Lemon peel, to garnish

Add the rhubarb and water to a pan and bring to a gentle simmer. Simmer for 20 minutes until the fruit is soft - skimming off and discarding any foam from the surface - then remove from the heat to cool. Strain through a metal sieve into another pan. The remaining pulp is not required for the cocktail, but is delicious so make sure you eat it!

Add half the sugar to the strained rhubarb juice, gently heat and stir continuously using a metal spoon until dissolved. Gradually add the remaining sugar and continue to stir. Once fully dissolved, remove from the heat, add the chopped sage and stir gently to combine. Cover, allow to cool, and strain.

Reserve the lemon peel and sparkling wine until the end. Add the remaining ingredients to a mixing glass, add plenty of ice and stir until chilled. Strain into a chilled coupe glass, top with the English sparkling wine and garnish with the reserved lemon peel.