Raspberry hound is second cocktail recipe we pulled from the pages of How to Drink (Andrews McMeel, 2009) by Virginia Moore.
She put in the Summer, In the Garden section.
For the roots, Victoria Moore regreats that 'the name does not quite do it justice, but this is a version of a forgotten classic called the bloodhound. It looks like water that has run off deepest pink peonies, somehow taking the color with it, and thanks to the fresh berries, it smells intensely of summer and of walking between rows of ripe raspberry canes. Bloodhounds are usually made using strawberries, but to my mind raspberries make a more piquant marriage with gin.'
Raspberry Hound cocktail recipe:
1 ounce sweet vermouth
1 ounce dry vermouth
3 ounces gin (I use Plymouth)
6 ripe raspberries
Combine the vermouths and the gin in a cocktail shaker. Add the raspberries and, using the back of a spoon or a pestle, press them against the sides of the shaker to squash them. Now add ice and shake very hard and very well. Pour into two martini glasses, double-straining the drink through the top of the shaker and a tea strainer to get rid of the pips and other raspberry bits and pieces.
(* From How to Drink by Victoria Moore/Andrews McMeel Publishing, 2009)