Fizzy and tart raspberry mint cocktails. Choose your own adventure by pairing the natural homemade syrup with vodka or tequila — it tastes awesome with both!
For this final Valentine’s Day recipe of 2016, I knew I wanted to do something with raspberries and mint. They’re two of my favourite flavours, and they pair so well together that I knew they would make a fantastic cocktail!
I think one of the best perks about being a food blogger is that it’s acceptable to drink before 10 am. For recipe development purposes only, of course. It’s a hard life, I tell ya! So a few mornings ago, I set to work.
This recipe actually started out as a martini, hence my choice of glasses. I had made the syrup, muddled it with the mint, fresh raspberries, tequila, and a bit of water, and then shook it up with a load of ice. But when I tasted it, I felt it lacked a little something. The flavours were all there — I could taste the freshness of the mint behind the smack of the sour raspberry — but it was just a little… meh.
I had some leftover club soda in the fridge from making my blood orange floats, so I took a chance. I mixed in a couple shots of the sparkling soda, took a sip, and knew and I made the right decision. This wasn’t a martini at all. This drink was always meant to be a fizzy cocktail! Top with some mint, case closed.
This cocktail would be the perfect accompaniment to your Valentine’s Day dinner. Not only is it appropriately bright red, but it’s also fun, whimsical, tart, fresh, all-natural, and a little sweet. Just like your date!
See what I did there?
Gotta get those points in where you can! Enjoy!
- 2 cups raspberries (frozen or fresh)
- ¼ cup agave nectar
- ¼ cup raw cane sugar
- 2 tbsp water
- 3 oz (2 shots) tequila or vodka
- 3 oz raspberry syrup
- 2 tbsp fresh mint, roughly chopped
- 6 fresh raspberries
- 1.5 oz cold water
- handful of ice
- 6 oz club soda
- Add the raspberries, agave, sugar, and water to a small sauce pot over medium heat. Allow the mixture to come to a boil and then lower to a simmer. Let the sauce reduce by half until it is thick enough to thinly coat the back of a metal spoon, about 12-15 minutes.
- Remove the pot from the heat, mash the berries, and let cool completely.
- Strain the syrup to remove the seeds, and store it in a sealed glass container in the refrigerator until ready to serve.
- This recipe makes enough syrup for 6 cocktails.
- In a martini shaker, combine the tequila, raspberry syrup, mint, raspberries, and water.
- Muddle the mixture together in the shaker to infuse the raspberries and mint.
- Add the ice, seal, and shake until frosty.
- Divide the mixture between two martini or cocktail glasses and top each glass with 3 oz of club soda.
- Garnish with a sprig of fresh mint and serve.