Raspberry Basil Limoncello Cocktail
Source: Chef Bill Claypool, Vanderbilt University, Nashville
Some customers are seeking something a little different in a brunch cocktail than the traditional bloody mary or mimosa. This wake-up drink combines the flavors of summer—raspberries, basil and rose wine—into a refreshing cocktail that’s batched to ease labor and service.
1 qt. fresh frozen (IQF) red raspberries
12 basil leaves, torn
1 lemon, cut into 6 slices
1/4 cup simple syrup
1/2 cup citron or lemon vodka
1/4 cup limoncello
Crushed ice, as needed
1 bottle (750 ml.) sparkling rose wine
- In pitcher, combine 2 cups frozen raspberries, basil, lemon slices and simple syrup. Muddle until raspberries are mashed and ingredients are well-mixed.
- Add vodka and limoncello. Refrigerate several hours for flavors to blend.
- Just before serving, add remaining 2 cups frozen raspberries to pitcher. To serve, fill glasses with crushed ice; fill glasses halfway with raspberry mixture in pitcher. Top off each glass with rose wine, using about 4 ounces per glass. Stir lightly.