First Class Recipe
Raspberry Infused Vodka, Ginger Beer, Lemon Juice, Agave, Orange Bitters
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Ingredients
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Cocktail
Raspberry-infused vodka (make-ahead, optional)
Method
Raspberry-infused vodka (optional, 1-24 hours)
- 1
Quick infusion (30 minutes to 24 hours)
Combine 8 oz vodka and 1/2 cup fresh raspberries in a clean jar. Lightly muddle the raspberries to release juices, seal the jar, and rest at room temperature for at least 30 minutes for a quick infusion or up to 24 hours for a brighter flavor. Strain through a fine mesh or cheesecloth into a clean bottle, pressing to extract liquid. Refrigerate until ready to use. Use 2 oz per cocktail.
Cocktail assembly
- 2
- 3
Add ingredients to shaker: In a cocktail shaker, add 2 oz raspberry-infused vodka, 0.75 oz fresh lemon juice, 0.5 oz agave syrup, and 2 dashes orange bitters.
- 4
Ice and shake: Fill the shaker with ice (enough to three-quarters full). Shake vigorously for 10–12 seconds until the shaker is well-chilled and slightly frosty.
- 5
- 6
Strain and top: Double-strain the shaken mixture into the prepared glass over fresh ice. Top with about 3 oz chilled ginger beer. Stir once gently with a bar spoon to combine — do not over-stir so the ginger beer keeps some effervescence.
- 7
Garnish: Thread 3 fresh raspberries on a cocktail pick or float them in the drink and add a lemon wheel or a lemon twist on the rim.
- 8
Serve: Present immediately with a straw if desired.