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One of the best episodes at the beginning of the summer: Berry season. One of the worst parts of the berry season is to remove seeds from the teeth. This low -alcohol cocktail allows you to grab the essence of raspberries without any small seeds. You may have tried a Aperol spritzt; This version has a more refreshing bitterness thanks to Cocchi Americano. Because there is no rigid spirit, this is the kind of drink you can enjoy all afternoon.
July 2014
This simple spritz is perfect for summer berry season
Cooking method
(Keep on the screen awake)
For the raspberry menta syrup:
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1 cup raspberry (4 1/4 ounce; 120 g), see the notes
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1 cup crystal sugar (7 ounce; 200 g)
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1 cup (240 mL) water
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10 mint leaves
For the cocktail:
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3 ounce sparkling
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1 ounce club soda
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2 ounce Cocci
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3/4 ounce raspberry syrupfrom above
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Raspberry and mintthe garnish
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The raspberry mint syrup: In a medium frying pan, combine the raspberries, sugar and water. Used with a wooden spoon, raspberry raspberries for the rupture. Boil medium to high heat; Remove from fire, add mint leaves while stirring. Cover and let stand until the syrup is fragrant, approx. 30 minutes. Filter the syrup into airtight container with a fine mesh sieve.
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For the cocktail: Fill a cliff or goblet with ice. Add champagne, club soda, cocchi American and raspberry mint syrup. Mix gently to connect. Decorate raspberries and a mint mint.
Special equipment
Medium frying pan, wooden spoon, fine mesh-sieve,
Note
Frozen raspberries can be used instead of fresh.
Make-Head and Storage
The raspberry mint syrup can be cooled in airtight container for up to 1 month. After cooling, it can be frozen in the airtight container for up to 3 months. Read in the refrigerator overnight before using it.