INGREDIENTS
125ml Eisberg Alcohol-Free Cabernet Sauvignon75ml cherry juice
50ml raspberry shrub
20ml mint gomme
10ml lime juice
Cubed ice
For the mint gomme:
500ml water
500g caster sugar
12 sprigs of mint
For the raspberry shrub:
2 punnets of raspberries
200g caster sugar
Zest of 3 lemons
250ml red wine vinegar
METHOD
- To make the raspberry shrub, combine the raspberries with the sugar, lemon zest and red wine vinegar in a lidded jar. Let it sit for at least 2 days. Pour through a strainer into an airtight jar and keep it refrigerated until used.
- To make the mint gomme, add the water and caster sugar to a large saucepan and bring to boil while stirring constantly. Remove from the heat, add 12 sprigs of mint and allow to cool. Keep refrigerated until needed.
- Pour the Eisberg Alcohol-Free Cabernet Sauvignon, cherry juice, raspberry shrub, mint gomme and lime juice into a mixing glass.
- Shake the ingredients in the mixing glass then strain into a glass filled with cubed ice.
- Garnish with a mint sprig, a couple of raspberries and a dusting of icing sugar.
