Front Street Raspberry Fizz
Stephen is an avid wine collector, cook, and music lover. He travels annually to Burgundy to taste and buy wine with the growers.
- Servings Makes 1 mocktail
Ingredients
- ¼ cup loosely packed mint leaves
- 15 ml (½ fluid ounce) lime juice
- 89 ml (3 fluid ounces) raspberry syrup (see note)
- Dash of bitters
- 30 ml (1 fluid ounce) sparkling water (Perrier or seltzer), or to taste
- Sprig of mint, for garnish, optional
Note: To make raspberry syrup, combine 125 grams (½ pint) fresh raspberries with 100 grams (½ cup) sugar and 237 ml (8 fluid ounces) water. Bring to a boil, mashing the berries, then remove from heat. Cool and strain. May be refrigerated for up to one week.
Preparation
In a cocktail shaker, combine the mint and lime juice. Muddle the mint, and add the raspberry syrup and bitters. Fill shaker with ice, and shake well.
Strain into an ice-filled highball glass and top with sparkling water, or strain into a cocktail glass, top with sparkling water, and garnish with mint.
Stephen Baum
Stephen Baum is a member of the National Wine Committee of the Confrérie des Chevaliers due Tastevin and in that capacity has visited Burgundy every November for the past 12 years to taste with growers and to buy wine for the events of the more than 40 chapters of the Confrérie in the United States. An avid wine collector, cook, and music lover, he is a former member of the tasting panel for The California Grapevine, a wine publication. He is past President of the San Diego Chapter of the International Wine and Food Society. He is the retired Chairman and Chief Executive Officer of San Diego based Sempra Energy and lives with his wife in Exeter, New Hampshire and La Jolla, California, USA.
Courtesy photo
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