Raspberry Meringue Cocktail Recipe

In July we took several quarts of fresh 'Taylor' red raspberries and combined them with one liter of good quality rye vodka in a 1/2 gallon glass 'growler.' We were immediately mesmerized by the ruby red color of the liquid. We recently strained out the fruit and gave the raspberry infused vodka to a good friend who was inspired to create the following drink.

 Raspberry Meringue Cocktail

2 oz. raspberry vodka

1 oz. lemon juice

1/2 oz. simple syrup

1 egg white

Shake for 30 seconds with ice, strain, and then scoop foam out with a spoon. Garnish with and mint leaf.

1 comment

  • Susan

    pretty similar to a colonial sylabub but that is white wine, sherry and heavy cream lemon zest and berries.
    2 1/2 cups heavy cream
    3/4 cup sugar
    Juice and zest of 1 large lemon
    1 cup sweet white wine
    1/2 cup cream sherry
    berries if your choice for garnish
    Combine the cream, sugar, and lemon zest in the bowl of an electric mixer.

    Combine the lemon juice, white wine, and sherry, blending together well. Mixing on low speed, slowly pour into the cream mixture, whipping for about 10 minutes until the syllabub is light and foamy.

    Cover the bowl with plastic wrap, and set in the refrigerator to chill for about 8 hours, or overnight, to let the flavors blend together. Stir the syllabub at least once while chilling to make sure the ingredients are thoroughly combined.

    Pour the chilled syllabub into small wine glasses, cover with plastic wrap, and refrigerate for at least 8 hours, or overnight.

    To serve, place the chilled glasses of syllabub on dessert plates set with long-handled spoons.

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