Less than 30 days left of summer…..
The realization sets in every August when summer evenings begin to cool and the crimson blossoms of the crepe myrtle trees line the roads.
My gardening partner and I went berry picking last Sunday and it looks like we got the last of the wild raspberries in Moore’s Woods. I used some of them for a dessert of English Trifles and the rest I put into some vodka that I will be using in raspberry mojitos this Autumn at Cuvée Bistro.
This is a great cocktail that is perfect for summer with freshly plucked raspberries, but also beautifully presented as a holiday cocktail during winter months. The crimson color of the raspberries muddled with the sprigs of mint will make any evening a celebration.
I came up with this recipe when I was recently lamenting the last of the summer raspberries and trying to figure out how to enjoy them year round. Other than jam, the only other thing I could think of was to preserve them in vodka and have my own berry-infused spirit. So, try this and make your own Raspberry Fields cocktail this year.
Makes one pitcher (best to use a long tall glass pitcher – like a martini pitcher).
One cup of raspberries in vodka
One sprig of mint (whatever you keep potted indoors year-round)
½ of a fresh lime squeezed and cubed for muddling
Muddle the berries, mint and lime together
Add ¼ cup of simple syrup
Add 2 cups of seltzer water, stir and serve
Garnish with sprigs of mint in a tall glass and serve with your favorite assortment of hors d’oeuvres.
