Raspberry + Basil Spritz
Make the most of your garden.
by Erin Henderson
Local raspberries are now in season, and, of course, basil is plentiful, too. (Later today I’ve got an appointment with my pestle and mortar to whip up a few thousand kilos of pesto.)
Utilizing fresh berries and herbs in a fruity, snappy spritz is a magnificent way to toast warm summer cocktail hours.
If you don’t have basil, mint, which also runneth over right now, would be a lovely swap.
You may also like: Limoncello Basil Spritz
Raspberry Basil Spritz
Raspberries have a distinct floral note that work beautifully with the herbal character of white vermouth. The bright red colour of the drink makes a dramatically fabulous statement for poolside sipping.
Makes: 1 drink
Bartender level: easy
Ingredients:
- ¼ cup/50g fresh raspberries
- 4-5 big, healthy basil leaves (alternatively: a handful of fresh mint)
- ½ oz white vermouth
- 2 oz raspberry liqueur
- Dry prosecco, to top
How to Make It:
- In an empty shaker, muddle the raspberries with the basil leaves until juicy and fragrant.
- Add ice to the shaker, pour in vermouth and liqueur and shake with focused determination to chill. Do this until the tin frosts up and you get a slight ice cream headache in your elbow. This takes about 30 seconds of pleasureful pain.
- Double strain* into an ice-filled wine glass, gently top with bubbly, garnish with a fresh basil plume, and serve.
*NB
Double strain means to pour through the top strainer of your shaker, through a fine-mesh cocktail sieve.