Raspberry tea and rosemary sour
"We recommend using organic raspberries for the most vibrant flavor— whether fresh or frozen! Just note that the frozen kind tend to break up a little better in the cocktail shaker, so if using fresh raspberries, give them a really good shake."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, 2 liquid measuring cups, immersion blender, fine sieve, cocktail shaker, 2 flambé torches, bar spoon, glass
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How-To Videos
How to secure a cutting board
How to measure
How to deseed a pomegranate
Nutrition per serving
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!
