After posting the raspberry shrub recipe, I felt like I needed to do more with the shrub than just add gin for a cocktail. I mean it was an easy one to make, but it wasn’t very creative. So, after much time thinking about it and trying various ideas, I finally came up with this raspberry shrub cocktail.
Part of my problem with this raspberry shrub cocktail was I couldn’t decide which base spirit to use. I didn’t want to use gin again so I was stuck debating between rum and tequila. Finally, I landed on tequila since I had a brand new bottle of Casa Noble Crystal (aka blanco or silver) on the counter.
To go along with the tequila and raspberry shrub, I used fresh mint from the garden and lime juice. To bring in a little bit of sweetness, I added a touch of Lillet Rose. If you don’t have this on hand (or can’t find any), agave nectar, simple syrup or honey syrup would also work. Start with 1/4 ounce and adjust from there as needed. The drink will be a little different from the version I have here, but that’s okay. It will still be good.
- 8 to 10 mint leaves
- ½ ounce fresh squeezed lime juice
- 1-1/2 ounces silver tequila (I used Casa Noble)
- ½ ounce raspberry shrub
- ¼ ounce Lillet Rose
- Mint leaf for garnish
- Add all ingredients except for garnish to a cocktail shaker and fill with ice.
- Shake and double strain into a chilled cocktail glass.
- Garnish with a mint leaf that has been slapped between the palms.
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