Time: overnight + 30 minutes hands on

Makes: 8 cocktails

170gm lime green jelly

Make the jelly to the manufacturers instructions and then pour into 8 glasses, filling up evenly across the glasses. If making four cocktails, just half the amount of jelly. Pop into the fridge overnight, or until set.

Star Anise Raspberry Syrup

1/2 cup water

250gm caster sugar

8-10 star anise

250gm fresh raspberries (frozen also works)

Place water, sugar and star anise into a deep pan and place onto medium heat and bring up to a simmer, stirring to help the sugar melt. Once gently simmering, simmer for 10 minutes or until the star anise flavour has penetrated the syrup. Once simmered, add in the fresh raspberries and allow to simmer for a minute, before gently using down until the juice are all released. Simmer on low for 5 minutes before taking off the heat. Pour into air tight container and place in the fridge overnight or a couple of hours. Once ready to use, strain the raspberry pulp and star anise out, pushing out the syrupy juice and pour the syrup into a sterilised jar and leave in the fridge for up to 6 months.

Let’s Shake

The below recipe is per 1 cocktail. Double the amount for two in the same shaker.

40ml gin

20ml campari

30ml lemon juice

20ml star anise raspberry syrup

1 egg white

Garnish: star anise

Place all ingredients into a cocktail shaker and dry shake for 15 seconds, or until nice and foamy. Fill one side of the cocktail shaker up with ice cubes and then shake hard again for another 15 seconds, or until the shaker is frosted over. Double strain the cocktail on top of the green jelly filled glassware and top with star anise to finish. Serve with a small spoon and enjoy with the jelly broken through the cocktail or separately, both ways are great.