Cocktails with Fresh raspberries
Fresh raspberries are the soft, hollow-cored aggregate fruit of Rubus idaeus, used in cocktails for their bright color and tart-sweet flavor.
How it's used
Press them gently: raspberries collapse at once, and hard muddling grinds the seeds in. Strain the drink if it is shaken. They bring sweetness, a soft acidity and a red that holds as long as the drink stays acidic. In a low-acid build the color goes dull.
Substitutes for Fresh raspberries
Frozen raspberries
Swap in one for one. Thaw them first if they need to be muddled.
Raspberry purée
Works at about 2 ml per berry, making roughly 20 ml for ten. If sweetened, you will need less syrup.
Firmer and darker, with a woody core. They turn the drink purple rather than red.
Such as Chambord. Let it replace part of any syrup to taste: it brings fruit, sugar, and some alcohol.
