Chowgirls Killer Party Food by Heidi Andermack and Amy Lynn Brown

Author:Heidi Andermack and Amy Lynn Brown
Language: eng
Format: epub
Publisher: Arsenal Pulp Press
Published: 2016-09-24T00:00:00+00:00

RASPBERRY SHRUB

INGREDIENTS

½ cup (125 mL) sugar

½ cup (125 mL) water

¾ cup (180 mL) fresh or frozen raspberries

6 oz (180 mL) white wine vinegar

3 cups (700 mL) dark Jamaican rum

3 cups (700 mL) ginger ale

3 cups (700 mL) ginger beer

This recipe came to us by way of Chowgirl Jenny, a charming event planner and cocktail connoisseur, who created it as the signature drink for her June wedding. It became all the rage at our employee parties and debuted on our bar menu in the summer of 2014.

In a small saucepan on low heat, dissolve sugar in water and bring to a boil. Add raspberries and continue to boil, stirring occasionally, for 5–7 minutes, until raspberries have dissolved. Remove from heat, stir in vinegar, and allow to cool completely. When cool, strain into a cocktail pitcher. Stir in rum, ginger ale, and ginger beer. Serve over ice in highball glasses.

Makes 12 drinks.

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