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Spring Cocktails

 
Raspberry Mint Julep

Serves: 1
5 fresh Driscoll’s® raspberries plus additional for garnish
5 small mint leaves plus sprig for garnish
1-1/2 teaspoons simple syrup*
2 ounces bourbon whiskey such as Woodford Reserve™ (1/4 cup)


In cocktail shaker or glass, muddle raspberries, mint leaves and simple syrup. Add bourbon; stir well and strain into a julep or cocktail glass filled with ice. Garnish with mint sprig and raspberries.

 
Garden to Glass

Serves: 1
3 Driscoll’s® strawberries plus additional for garnish
2 sprigs tarragon plus sprig for garnish
1 tablespoon simple syrup*
2 ounces gin such as Hendrick’s® (1/4 cup)
1-1/2 tablespoons fresh lime juice


In cocktail shaker or glass, muddle strawberries, tarragon and simple syrup. Add ice, gin and lime juice; shake and strain into coupe or sparkling wine glass. Garnish with tarragon sprig and strawberries.

 
BB Collins (Blueberry & Basil)

Serves: 1
8 Driscoll’s® blueberries plus additional for garnish
3 basil leaves plus sprig for garnish
1 tablespoon simple syrup*
2 ounces vodka (1/4 cup)
1-1/2 tablespoons fresh lemon juice
3 ounces club soda (1/3 cup)


In cocktail shaker or glass, muddle blueberries, basil and simple syrup. Add ice, vodka and lemon juice; shake and strain into Collins or tall, narrow glass filled with ice. Top off with club soda; garnish with basil sprig and blueberries.

*Know How
To Make Simple Syrup
Stir a 1:1 ratio of sugar to water in a small saucepan (i.e., 1 cup sugar to 1 cup water). Heat the sugar mixture just to boiling, then reduce heat and let it simmer until the mixture is clear; do not stir.

Tip: To muddle the drinks, use a muddler – a long stick similar to a pestle used to mash fruits, herbs and spices in the bottom of a cocktail shaker or glass.