Raspberry Cocktail Food

RASPBERRY PROSECCO COCKTAIL

Steps:

• Add the Raspberry Syrup and lemon juice to the bottom of a champagne flute. Fill the glass with prosecco.
• Place the sugar and 2 cups water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved, 3 to 4 minutes. Add the lemon juice and raspberries and simmer, stirring occasionally, until the raspberries have broken down, about 10 minutes. Pour the mixture through a strainer and return to the pot. Simmer over medium heat until the syrup has thickened, about 10 minutes more. Let cool completely, then pour into an airtight container and store in the refrigerator for up 2 weeks.

RASPBERRY BASIL LIMONCELLO COCKTAIL

Steps:

• Combine the raspberries, basil, lemons and simple syrup in a small pitcher and muddle until the raspberries are mashed. Add the Limoncello and vodka. Let chill in the refrigerator for 30 minutes to allow the flavors to meld.
• Put crushed ice into rocks glasses and add some of the raspberry mixture. Fill to the top with sparkling wine. Garnish with lemon and raspberries and basil sprigs if desired.

RASPBERRY COLLINS COCKTAIL

Steps:

• Muddle the raspberries and honey in the bottom of a tall glass (Collins/hi-ball).
• Add a few ice cubes then add the gin, lemon and lime. Stir to mix a little. Top up the glass with club soda and gently stir.

20 EASY RASPBERRY COCKTAILS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a raspberry cocktail in 30 minutes or less!

HOMEMADE RASPBERRY VODKA

Steps:

• Sterilise a 1.5 litre preserving jar (see tip, left). Tip the raspberries, sugar and vanilla into the jar.
• Pour half the vodka into the jar. Seal the lid, then turn the jar upside down and give it a good shake to evenly distribute the sugar. Remove the lid and add the remaining vodka.
• Ensure the jar is sealed and store in a cool dark place, turning/shaking once a day for the first week. After 2-3 weeks you can strain the vodka through a sieve lined with coffee filter papers or a clean kitchen cloth. Pour the vodka back into mini bottles and label. The vodka will keep its pink colour for a few months, but will be drinkable for 2 years.

7 CLASSIC CHAMBORD COCKTAILS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Chambord cocktail in 30 minutes or less!

RASPBERRY GIN COCKTAIL

Steps:

• Add raspberries, water and maple syrup to a small sauce pan. Bring to a boil over medium high heat, and then reduce the heat to simmer until the syrup has reduced to half, about 10 minutes. Strain, and let cool completely.
• Add gin, lemon juice, club soda, 1.5 ounces of the raspberry simple syrup, and elderflower to a cocktail shaker with ice. Shake well, and strain into a cocktail glass.
• Serve immediately with one or two raspberry ice cubes (or regular ice cubes) and a sprig or rosemary.

CRANBERRY RASPBERRY COCKTAIL AND SUGARED CRANBERRIES

Steps:

• To make the sugared cranberries, combine 1/4 cup of sugar with a 1/4 cup of water in a small saucepan. Heat and stir until sugar is fully disolved, and water has come to a simmer.
• Add the fresh cranberries and stir. Let the cranberries sit in the sugar water for an hour and up to 8 hours.
• Drain cranberries, and let sit around 5 minutes, then roll the sticky cranberries in sugar to coat them completely. Leave them spread out on a plate to dry slightly.
• To make the drink, fill a glass 1/3 full with cranberry raspberry juice or cocktail. Next, fill the glass another 1/3 with ginger ale. Lastly add 1 oz of vodka and ice to fill the glass.
• Skewer three sugared cranberries and add to the glass as a garnish.

RASPBERRY SYRUP FOR DRINKS

Steps:

• Bring water and sugar to a boil in small saucepan, stirring occasionally, until sugar is dissolved, 5 to 10 minutes. Remove saucepan from heat and stir in raspberries. Mash mixture using a potato masher or fork. Let mixture steep for at least 1 hour.
• Drain mixture through a fine mesh strainer, pressing raspberry pulp with a spatula to extract as much liquid as possible. Discard solids and store syrup in a sealed container in the refrigerator.

RASPBERRY COCKTAIL

Steps:

• Blend everything in a blender.
• Pour it into a glass.
• Add a layer of crushed ice.
• Top it with mint leaves.
• Serve chilled.

FRESH RASPBERRY MOJITO

Steps:

• Muddle mint leaves, raspberries, simple syrup, and lime juice together in a shaker. Fill the shaker with ice and add vodka and rum; cover and shake until chilled. Pour entire contents of shaker into a Collins glass and top with club soda.

RASPBERRY GIN

Steps:

• Tip the raspberries and sugar into a 1.5L sterilised jar. Pour over the gin, seal the jar and swirl around to dissolve the sugar. Store in a cool, dark place and turn the jar once a day for the first week. After 2-3 weeks, strain the gin through a sieve. Pour the gin into mini bottles, and label. The gin will keep its vibrant pink colour for a few months and will be drinkable for a year. Use the boozy raspberries in a cocktail or trifle, or turn them into a granita.