Raspberry And Lime Brunch Cocktail Food

RASPBERRY-LIME GIN AND TONIC

Steps:

• Add the raspberries, gin and lime juice to a shaker with ice and shake to blend. Strain over a glass with ice, add the tonic and stir. Add a few whole raspberries and a slice of lime.

RASPBERRY BOURBON SOUR

Steps:

• Make the raspberry syrup: In a small saucepan, combine the sugar, water and raspberries. Bring to a simmer and then remove from the heat. Stir until the sugar dissolves. Strain the syrup, pushing the pulp of the berries through but leaving behind the seeds. Discard the seeds. Chill the syrup at least 30 minutes and up to 24 hours.
• Get ready: Prepare a cocktail shaker with a fitted lid. On 2 small cocktail skewers, skewer 3 raspberries on each and set aside.
• Make the cocktail: In a cocktail shaker filled with ice, add the bourbon, lemon juice and 4 ounces of the raspberry syrup. Shake until chilled.
• Serve: Add a few ice cubes into two glasses and pour half of the cocktail into each. Garnish with the raspberry skewers.

RASPBERRY AND LIME BRUNCH COCKTAIL

Steps:

• In a small pot, bring the water to a boil over medium heat, and add 1/2 cup of the sugar. Shut off the heat, add the mint leaves and set aside to cool. Once you can smell the mint, after about 2 to 3 minutes, strain and set aside. Discard mint leaves.
• In a large pitcher, combine and muddle 2 pints raspberries with 1/4 cup of the sugar and the lime juice. Stir to blend with a spoon, crushing the raspberries Add the mint simple syrup and refrigerate.
• When ready to serve, remove the pitcher from the refrigerator. Top off with Champagne and pour into champagne flutes. Garnish with remaining raspberries and serve.