Wednesday, April 22, 2015

Spring Blush

I am loving these warmer-weather blog posts. They're making me forget how damp and frigid Marathon Monday was earlier this week and reminding me it's all part of the master plan (April showers and all that).

So after posting some summery food and springtime decor, a sparkling cocktail was in order.


Rye whiskey is lightened up with lemon and berries, and the whole thing comes to life with a little fizz. The raspberries give it a beautiful pink tint (hence the blush), but blackberries would look and taste great, too.

If you were feeling extra boozey (there's a place for that), you could use prosecco in place of the club soda. Why not?



Spring Blush
makes 1 cocktail
  • 2oz Rye whiskey (I used Bulleit)
  • 1/2 oz fresh-squeezed lemon juice
  • 1/2 oz simple syrup
  • 5 raspberries
  • Club soda
  • Ice

Combine whiskey, lemon juice, simple syrup, and 3 raspberries in a cocktail shaker with ice. Shake to combine and strain into a glass with ice. Top off with club soda (~2 ounces) and garnish with remaining berries.

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