Scottish raspberries are at their finest in mid to late summer and any slightly smooshed ones from the fridge are perfect for these. Balmy days in Scotland are rare, but they last long into the night as the sun doesn’t fade until well after 10 p.m. Relax in the evening with these juleps, and pray that the midges are relaxing, too!

Raspberry Mint Julep

A ‘julep’ is a drink which usually consists of a spirit poured over crushed ice. It rose to prominence in the late eighteenth century in the southern US states and is apparently the most drunk cocktail at the Kentucky Derby every year. Ideally serve it in a metal julep cup, which is chilled to keep the ice from melting too quickly. However, any heavy whisky glass will do. It uses bourbon but is also fantastic with sherry cask-finished single malts. I add a handful of Scottish raspberries or tayberries to the mix for a nice fruity lift.

Serves 1

10 large mint leaves

1/2 tsp caster sugar

5 or 6 ripe raspberries

crushed ice

60ml bourbon or whisky

Method

Muddle the mint and sugar with the berries and toss in with the crushed ice. Spoon into a frozen julep cup or whisky glass and pour over the dram you are using. Serve with a sprig of mint and enjoy!