Saturday, August 30, 2014

Raspberry Bourbon Punch

To go along with my last post on shaking versus muddling, I am including a video of me making a raspberry bourbon iced tea drink that uses the shaking technique to break up fruit in the shaker before straining the drink into a glass of ice. This makes the drink come out the perfect size because you are only filling the glass with liquid—no ice overflows. You will also see that the drink is pink with no raspberry seeds floating in it. This is the desired effect—a drinkable tea without a fruit salad in the glass. Here’s the recipe:

  • 1 1/2—2 oz. bourbon
  • 6 oz. iced black tea
  • 4-6 raspberries.
Combine raspberries, a tablespoon of simple syrup, bourbon and black tea in a shaker full of ice. Shake vigorously and strain into a highball glass full of ice. Raspberry garnish optional.

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