Raspberry Whiskey Cocktails
I have recently gotten very into bourbon whiskey. My drink anytime I go out basically for the last year has been a Manhattan.(Pay attention, friends, should you find yourself ordering for me at the bar one night). I love the sour cherries and so often the big blocks or balls of ice over which the drinks come. The drinks are attractive to behold and so yummy to drink!
With it this week feeling like spring outside, I got to thinking about my favorite warm weather fruits and raspberries immediately came to mind. They’re definitely my favorite berry and I so started thinking about them infused into my favorite bourbons for a brand new take on Manhattans. Teaming up with Chef Addie, we’ve put together a recipe to help you infuse your own whiskey at home with raspberries (though you can easily sub in any other berry fruit you like). And then we’ve got a fun little cocktail idea for you to enjoy on a warm day, cold day or March Madness night! Bottoms up!
Raspberry Infused Whiskey
Recipe by Addie of Addie’s Confetti Kitchen
How to infuse:
½ cup raspberries
16 oz whiskey (I used Jack Daniels)
Directions: Place ½ cup raspberries in an 16 oz ball jar. Fill jar with whiskey (the kind/brand doesn’t matter so use what you like!). Seal the lid and store in a cool place (does not need to be refrigerated) for 24 hours. Done!
How to drink:
3 oz raspberry whiskey
Directions: Serve straight on a large cylinder or square ice cube. This is for your friends who like sipping whiskey!
And here’s an easy twist cocktail idea!
Boozy Raspberry Lemonade
1.5 parts raspberry whiskey
2.5 parts lemonade (homemade or store-bought)
Additional raspberry for garnish
Mint sprig or sprigs for garnish
Directions:
1. Fill a shaker with ample ice and the lemonade and raspberry-infused whiskey. Shake well until mixture is chilled and mixed well.
2. Fill a lowball glass with a large cylinder or square ice cube.
3. Strain drink mixture into the glass.
4. Garnish with raspberries and mint; serve!
Adia Benson, known as Addie, was born and raised in Minnesota, where she spent cold winters playing hockey on her frozen over backyard and summers on her brother’s soccer team (the girl is competitive!). Although her career took her to a kitchen, she has remained a sports fan and finds any opportunity to host friends and family around a game. She has worked for the likes of Thomas Keller, Martha Stewart and in culinary innovation for two years at gravitytank in Chicago. She currently lives in Lake Forest, IL with her fiancé, Alex, and puppy, Paisley, and works at Prime Publishing overseeing the production of culinary content for web platforms and testing recipes that will be published in cookbooks beginning in 2017. Addie also runs Addie’s Confetti Kitchen, where, for the next month, she’s helping us make March Madness eats effortless, appetizing, and a whole lot of fun for everyone!
