How To Make A Hyde Park Cocktail

Step 1: You will need:

A green apple.
3 Raspberries
10ml or 2 teaspoons of Apple Juice
5ml or 1 teaspoon of Raspberry liqueur
some Champagne
and Cubed Ice

You'll also need the following utensils:

a knife
a chopping board
a cocktail shaker - you could use a Boston shaker which is a metallic shaker with a mixing glass that also acts as a lid, but any cocktail shaker will do.
a cocktail strainer
a champagne glass
To measure out the ingredients, use a standard bar spoon which is equivalent to 5ml or an ordinary teaspoon. If you don't have this, you could use a measuring jug or measuring spoons.

Step 2: Apple

Take one quarter, remove the core and then carefully remove the skin. Now dice it and drop it into the mixing glass.

Step 3: Raspberries

Add three raspberries.

Step 4: Apple juice

Add 10 ml or two teaspoons of apple juice to the mixing glass.

Step 5: Muddle

Muddling is a cocktail term for crushing fresh ingredients like fruit and herbs to release their flavour. Either use the flat part of a bar spoon, or a muddler like this one, to muddle the fruit into a purée.

Step 6: Raspberry liqueur

Then add 5 ml or one teaspoon of raspberry liqueur.

Step 7: Ice

Fill the mixing glass with ice

Step 8: Shake

Put the top half of the cocktail shaker on. Press down firmly. Hold the top and bottom and shake it vigorously over your shoulder for about 20 seconds

Step 9: HANDY HINT

When there is condensation on the outside of the shaker, and it feels cold, then it's mixed.

Step 10: Release

Tap the side of the shaker to loosen the two halves. Release the top by rocking it back and forth.

Step 11: Strain

Now put the strainer over the cocktail shaker and strain the cocktail into the champagne glass.

Step 12: Champagne

Top up the glass with Champagne. Put the spoon into the glass upside down and pour slowly down the handle. If you pour too quickly, the cocktail will become too foamy.

Step 13: Muddle and stir

With the spoon, muddle and stir the mixture very very gently.

Step 14: Garnish

Decorate the dink with a raspberry on a cocktail stick. Top up with a small amount of champagne.