Raspberry Racer Mocktail

Raspberries make for a great mocktail.

By / Photography By Heather Schrock | May 16, 2017

Preparation

Add simple syrup*, basil and raspberries to shaker tin. Gently muddle, making sure to not tear basil leaves. Set aside. Crush ice by adding cubes to a plastic bag, wrapping the bag in a towel, then crushing ice with a rolling pin, meat tenderizer or the like.

Remove basil from shaker tin and pour mixture into a cocktail glass. Pack crushed ice in glass. Pour Szechwan Peppercorn Basil Lemonade over the top. Garnish with sugared raspberries.

*Simple Syrup: Equal parts water and sugar, heated until dissolved. Cool. Store refrigerated for up to 3 weeks.

Recipe courtesy of Amy Renee Sawyer, Bartender, The Garden Table, Mass Ave.

 

Ingredients

  • ½ ounce simple syrup*
  • 2 basil leaves
  • 4 raspberries
  • Crushed ice
  • 4 ounces Szechwan Peppercorn Basil Lemonade (see link below)
  • Candied/sugared raspberries, for garnish
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