• 37.5ml Pinkster
• 15ml Chambord (or raspberry equivalent)
• 50ml Pineapple juice
Shake hard to create the foam layer and double strain in Martini glass.
Float raspberries on top.
Hats off to our new bar buddies at The Cocktail Service for creating the Pinkito.
If you like your cocktails delivered with a zing, then this fruity number could be just the ticket.
A mood changer this one...
Designed for Valentine's, this cheeky number works pretty well for the remaining 364 days of the year.
Resident mixologist Miss Pinks demonstrates how to liven up your Prosecco with a splash of raspberry.
Three cheers for The Brancaster Berry created by mixology maestro Sam at The White Horse, Brancaster on the North Norfolk coast.
With a kick like a horse, here's a little spicy something created by BAR/D Up Melbourne for Australia's big racing feature, Melbourne Cup Day.
Well, we can confidently say that this is the first time somebody has created a Pinkster cocktail called Zombie Brain Freeze.