Raspberry tea and rosemary sour

Based on 5 ratings
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“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 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
150 ml raspberry iced tea
2 sprigs rosemary
pomegranate
60 g raspberries (frozen)
2 tsp red wine vinegar
crushed ice
Metric
Imperial

Utensils

  • cutting board
  • knife
  • 2 liquid measuring cups
  • immersion blender
  • fine sieve
  • cocktail shaker
  • flambé torch
  • bar spoon
  • glass

Nutrition per serving

Cal
146
Protein
2g
Fat
1g
Carb
55g

Step 1/4

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.
  • 1 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

Add crushed ice, frozen raspberries, raspberry tea, pomegranate juice, and red wine vinegar to a cocktail shaker.
  • crushed ice
  • 60 raspberries (frozen)
  • 150 ml raspberry iced tea
  • 2 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

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

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

Step 4/4

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!
  • 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!