Raspberry, Basil and Vodka Mojito

When I made a raspberry liqueur last year I'd hope to drink it in white wine and bubbly but it is too alcoholic so not really a liqueur but a raspberry-infused vodka. A couple of weeks ago sipping on a mojito in the garden I had a vague idea for a mojito-style cocktail using this flavoured vodka, raspberries and basil. After consulting with my Foodie Translators group I've gone ahead and done it. It's soooo fruity and has an incredibly intense raspberry flavour. A lovely summer drink – even when it's raining and just 12C outside.

(serves 1)

5 fresh or frozen raspberries + 1 for the rim of the glass
12 basil leaves
1 wee sprig of basil
2 tsp soft brown sugar
50 ml raspberry infused vodka
50 - 100 ml sparkling wate
1-2 slices of lime, optional
ice cubes

First bash the ice cubes either in a food processor or in a tea towel. Next, place the raspberries, sugar and half the basil leaves in a tall glass and lightly crush together, e. g. with the handle of a wooden spoon. Pour in the vodka and gently mix with a spoon. Add some ice, the sparkling water, the remaining basil leaves and the lime, if used, and gently stir once more. Top up with more ice, decorate with the basil sprig and remaining raspberry and serve with a straw.

Raspberry Liqueur

This summer, I finally got around to making raspberry liqueur though the time of year didn't really matter as I used frozen raspberries. I let them steep for almost 4 months and strained them this morning into a lovely tequila bottle given to me by a friend. I really love its gorgeous, deep pink colour. Can't wait to taste it with some cava.

500 g raspberries
1 bottle of vodka
1 small handful of brown rock sugar or unrefined sugar

Place the raspberries and sugar into a large sterilised jar then top up with vodka. Store in a cool, dark place for 3- 4 mmonths. Shake the contents every now and again. Strain and pour into a bottle. 

"Franzose" - Spiced hot apple wine with calvados

This is a nice alternative to mulled wine in the winter and pre-xmas season.

(serves 4-5)

1 bottle of still apple wine or French cider (4-5% alcohol)
1 large (15 cm) cinnamon stick, cut into 3-4 pieces
5-6 star anise
8 cloves
1/2 tsp fennel seeds
6 cardamom pods, cracked
2 tsp honey or to taste
70 ml calvados

Place all the spices on a piece of muslin, gather the muslin and wrap with a piece of string to make a bag.

Add all the bag of spices, apple wine and honey into a saucepan and heat very slowly. Steep for 15 minutes but don't boil. Just before serving add the calvados and heat throught. Serve in warmed tea glasses or mugs.

Margarita

I love this cocktail as it's refreshing rather than rich and gluggy.

1 1/2 parts Tequila (gold or white, you choose)
1 part freshly pressed lime juice
1/2 part Triple Sec or Cointreau

ice cubs
salt for the rim of the glass
lime wedges

Cover a dessert plate or saucer with salt. Run a lime wedge around the edge of the glass and dip the glass rim into the salt.

Pour all the ingredients into a shaker with a few ice cubes and shake. Drain into the glasses. Garnish with a slice or wedge of lime. Serve immediately.