Raspberry tea and rosemary sour

Step 1/ 4

• 2 pomegranate

• cutting board
• knife
• 2 liquid measuring cups
• immersion blender
• fine sieve

Remove pomegranate seeds, transfer to a liquid measuring cup, and blend using an immersion blender. Strain the juice through a fine sieve and set aside.

Step 2/ 4

• crushed ice
• 120 g raspberries (frozen)
• 300 ml raspberry iced tea
• 4 tsp red wine vinegar

• cocktail shaker

Add crushed ice, frozen raspberries, raspberry tea, pomegranate juice, and red wine vinegar to a cocktail shaker.

Step 3/ 4

• rosemary

• flambé torch

Using a flambé torch, carefully char some of the rosemary. Add to the cocktail shaker and shake vigorously.

Step 4/ 4

• flambé torch
• bar spoon
• glass

Pour into a glass. Scoop out the raspberries from the cocktail shaker and add to the glass. Use the flambé torch to char remaining rosemary and place in the glass to garnish. Enjoy!

Cheers!