1 1/2 oz Raspberry-Balsamic Shrub (We used Raspberry Balsamic Vinegar & Honey)
-Vinegar or Apple Cider Vinegar
1oz Gin (your choosing)
1/2 oz Lemon Juice
Rosemary Sprig (Garnish)
Orange Wheel (Garnish)
Making the Shrub:
Place Raspberries into a jar, crush them with a muddler or fork. To make a shrub its equal parts sweetener (we will be using honey) to equal parts vinegar (we will be using Olivelle Raspberry Balsamic Vinegar). Pour vinegar over the berries and herbs. Seal the jar tightly with a non-reactive lid, and set on the counter. (If you are using traditional vinegar - allow mixture to set for 2 weeks. Since we are using Raspberry Balsamic Vinegar that has already been infused. We let ours sit for 24 hours.) After 2 weeks, the vinegar should be bright,deep red. Set a fine-mesh strainer over a bowl or pitcher, and then pour the vinegar through the strainer into the bowl. Allow the vinegar through to strain on its own without pressing. This could take up to 30 minutes. Whisk the honey into the vinegar, and then bottle. You can store at room temperature up to 6 weeks, or store in the fridge up to 6 months.
Making the Spritz:
- Combine your shrub, gin, and lemon juice in a cocktail shaker and shake with ice for 15-30 seconds.
- Double Strain over ice into a wine glass. Top with Prosecco and garnish with a Rosemary Sprig or Orange wheel!!