Raspberry tea and rosemary sour
Ingredients
Sign up for a free month of Plus membership!
Try out exclusive features in our app! No credit card required.
Start your free month nowUtensils
cutting board, knife, 2 liquid measuring cups, immersion blender, fine sieve, cocktail shaker, 2 flambé torches, bar spoon, glass
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!
Sign up for a free month of Plus membership!
Try out exclusive features in our app! No credit card required.
Start your free month now