For syrup, stir together sugar and water in a medium saucepan. Heat over medium-low heat until sugar dissolves, stirring occasionally. Do not boil. Remove from heat; cool completely. Store tightly covered in the refrigerator for up to 2 weeks.
Recipe
Author
Elliot Clark, Host of the Seasons TV series In Good Spirits
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Description
Ultra-creamy and with just the right amount of sweet and spice make this raspberry cocktail perfect for a spring evening on the patio.
Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| Simple Syrup | ||
| ½ c. Hy-Vee granulated sugar | ||
| ½ c. water | ||
| Drink | ||
| 8 large fresh raspberries, plus additional for garnish | ||
| ½ oz. fresh lemon juice | ||
| 1 Hy-Vee large egg white | ||
| ½ oz. simple syrup | ||
| ½ oz. Ancho Reyes chili liqueur | ||
| 2 oz. Don Julio tequila blanco | ||
| Lemon peel, for garnish | ||
Things To Grab
- Medium saucepan
- Wooden or silicone spoon
- Tightly covered container
- Cocktail shaker
- Muddler
- Fine-mesh sieve
- 4-oz. Nick and Nora glass
Directions
For drink, add 8 large fresh raspberries, fresh lemon juice, egg white, simple syrup, chili liqueur and tequila into a cocktail shaker; use a muddler to gently “bruise” and release the raspberry juice. Add ice to the cocktail shaker, cover and shake vigorously or until the cocktail is chilled and very foamy.
Strain mixture into a fine mesh sieve over a 4-oz. Nick and Nora Take the lemon peel, hold with the rind facing the surface of the cocktail; gently squeeze, bending the edges of the peel backward, extracting the oils from the peel.
Garnish with additional speared raspberries, if desired
Hyvee Culinary Expert Tip
Consuming unpasteurized, uncooked eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.