pimm's raspberry cucumber cocktail slushy

I am not very good at drinking... alcohol, that is. A wild night, for me, is about two drinks.

Three, if I'm really living life on the edge.

Because there is such a fine and sudden line between a pleasant tipsiness and regrettable discomfort, the drunken state so sought after by many is not really something I pursue. I don't drink to get wasted. I drink for the sexy, intriguing flavours that dance on my tongue. I drink to bring that little bit of warmth to the body and soul. And then I stop drinking, and hope for the best.

This elegant little cocktail I made recently fits the bill. I brought her with me to a party last week. I think she upstaged me... she was cool, graceful, sensuous, flirtatious. A contrast to yours truly - clumsy, awkward, spaced-out, introverted...

Nevertheless. She made me look good. Because I was her Maker.

So make this for your friends, and bask in the praise they heap upon you.

Pimm's raspberry cucumber cocktail slushy with a hint of herbs. It's like Slurpee for adults... only better.

Recipe notes:

If you don't have pre-frozen cucumber and raspberries in the freezer, don't despair. This tastes just as pretty without the icy slushy factor. In fact, you can even make this drink ahead of time and just chill it in the fridge in an airtight flask until required - I did this and I swear the flavours developed further and turned out even tastier. Simply proceed with fresh cucumber and raspberries. Blend as per instructions. Just before serving, shake the mixture vigorously with a handful of ice cubes until cold, then strain out the ice cubes and serve.

If you don't have Pimm's No.1 at hand, feel free to substitute with gin, vodka or any other spirit or liqueur that goes well with fruity drinks - preferably one that is not too overpowering, to allow all the subtle flavours of the cocktail come through. Or make it a mocktail by omitting alcohol altogether.

pimm's raspberry cucumber cocktail slushy with a hint of herbs
(serves 2)

1 lebanese cucumber - approx. 100g, peeled, roughly sliced and frozen (1 cup)
60g raspberries, frozen (1/2 cup)
60ml rosemary, mint & ginger syrup (1/4 cup) - see accompanying recipe
45ml Pimm's No. 1 (1 shot)

Whiz all ingredients together in a blender until it reaches a smooth slushy consistency. Pour into glasses and serve.

rosemary syrup with a hint of mint and ginger

2 cups water
2/3 cup raw sugar
6 sprigs rosemary
2 sprigs mint
2.5 cm / 1 inch ginger, thinly sliced

Bring all ingredients to boil, then turn down the heat and let it simmer for 10 minutes. Remove from heat and allow it to cool for another 10 minutes. Strain and store in a sterilised bottle. I sterilise my bottles by washing them thoroughly and then letting them sit in boiling water for a couple of minutes.

A cocktail packed with fruits, with a hint of herbs... sinful or healthy, you decide!