If you, like me, had too many limes on hand after Fiesta and don’t want to keep making margaritas, here’s a cocktail with a very different profile that takes advantage of the raspberries available now, too (even TJ’s has decent organic ones). Muddle 12 raspberries in a cocktail shaker. Add 1½ ounces of freshly squeezed lime juice, three ounces of gin (Plymouth is tasty in this recipe), two ounces of Cointreau, and ice. Shake. Strain-use a mesh strainer to keep out the berry pulp and seeds-into two chilled cocktail glasses. Drop a raspberry into each and hang a lime wedge on each rim.
