Raspberry Balsamic Shrub Cocktail
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This refreshing cocktail is the perfect balance of tart, sweet, and herbaceous. The homemade raspberry balsamic shrub adds a bright, tangy depth that pairs beautifully with crisp gin and sparkling water. It’s simple to make ahead and even easier to enjoy.
What you will need:
For the shrub:
½ cup raspberries
¼ cup sugar (2 tbsp for a less sweet shrub)
½ cup Patricia & Paul Raspberry Balsamic Vinegar
For a Single Cocktail:
1-2 oz. Gin
1 oz. shrub syrup
1/2 cup Sparkling Water
Squeeze of lime
Fresh basil (optional)
Preparation:
Combine the raspberries and sugar; mash with a fork until well-combined. Cover and refrigerate overnight. Once a syrupy liquid has accumulated, strain through a fine mesh sieve. You can reserve the solids to use over yogurt or on toast. Stir the Raspberry Balsamic Vinegar into the syrup and refrigerate for several hours (ideally a day or more), stirring occasionally to help dissolve the sugar.
To assemble the cocktails: Muddle a few leaves of basil in the bottom of a glass. Remove basil leaves and add 1-2 oz. of gin, 1 oz. of shrub syrup, ½ cup sparking water, a squeeze of lime and stir. Adjust components to taste. Feel free to substitute strawberries for raspberries in this recipe!