Cosmonaut
Gin, lemon and raspberry. A modern classic from Sasha Petraske, first made with raspberry jam.
Shaken · Coupe · Medium · about 3 minutes · about 20% ABV
Ingredients
- 60 ml Gin
- 22.5 ml Fresh lemon juice
- 15 ml Raspberry syrup
- Raspberry (garnish)
Method
- Chill the glass
- Pour 60 ml gin into the shaker
- Add 22.5 ml fresh lemon juice
- Pour 15 ml raspberry syrup into the shaker
- Add ice
- Shake hard
- Strain
- Garnish
Tip
If you have raspberry jam, a heaped teaspoon is the original.
About the Cosmonaut
Created by Sasha Petraske at Milk & Honey in New York. It is a simple gin sour sweetened with raspberry jam.
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Cosmonaut FAQ
What's in a Cosmonaut?
60 ml gin, 22.5 ml fresh lemon juice, 15 ml raspberry syrup, garnished with raspberry.
How strong is a Cosmonaut?
About 20% ABV once mixed with ice, which is 1.9 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Cosmonaut?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Cosmonaut in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
