We were getting ready to record next week’s podcast and – per tradition – needed something to drink. So naturally, I asked Chris to throw something together. With all of the Thanksgiving madness, it’s been a while since we’ve been shopping so we didn’t have much to play with – no citrus at all!
This cocktail came out fantastic, especially considering Chris had to resort to (gasp) lime juice concentrate and the mint that’s miraculously still alive in our yard.
I love how Chris got creative on the garnish – this cocktail really could have gone an entirely different direction, in a coupe glass without ice and garnished with the zest of lime. But since we were lime-less, he took his inspiration from a Swizzle, threw it in a Highball with some crushed ice and topped with Peychaud’s Bitters and Mint. Beautiful, and delicious!
Raspberry Garden Swizzle
Equipment
Ingredients
- 1.5 oz Bombay Sapphire
- 1 oz Raspberry Liqueur
- 0.75 oz Lime Juice
- 2-3 dashes Peychaud's Bitters
- 1 sprig Fresh Mint for garnish
Instructions
- Add all ingredients (except bitters).
- Shake and strain into a highball glass filled with crushed ice.
- Add bitters to the top.
- Garnish with fresh mint.
Raspberry Garden Swizzle
Equipment
Ingredients
- 1.5 oz Bombay Sapphire
- 1 oz Raspberry Liqueur
- 0.75 oz Lime Juice
- 2-3 dashes Peychaud's Bitters
- 1 sprig Fresh Mint for garnish
Instructions
- Add all ingredients (except bitters).
- Shake and strain into a highball glass filled with crushed ice.
- Add bitters to the top.
- Garnish with fresh mint.
