NSBG on Podcast for Fresh and Local

The North Star Bartenders’ Guild is featured weekly on Fresh and Local podcasts’, hosted by Susan Berkson, from Minneapolis’ Farmers Market every Sunday morning! Some of the recipes we share on the podcast are now available to you all right here!! We hope you enjoy them, and thank you for visiting our recipes web page. Cheers.

Minneapolis' Farmer Market

July 9, 2012 Jesse Held visited Susan on Sunday morning live from the Farmer’s Market in Minneapolis. The featured the ingredient from the farmer’s market was fresh raspberries. Here are some cocktails, and mocktails, using raspberries and the link to the podcast for your listening pleasure.

Clover Club
2 oz. London Dry Gin
.5 oz. Fresh Lemon Juice
.5 oz. Raspberry Syrup*
1 egg white

Process:
Shake all ingredients in mixing tin without ice (this is called a mime shake). Once frothy, add ice and shake again. Single strain into stemmed glassware and garnish with a few drops of bitters for aromatics.

Knickerbocker Cocktail
2 oz. Aged Rum
.5 oz. Fresh Lime Juice
1 tblsp. Blackberry Liqueur/Cassis
2 tsp. Orange Liqueur (we used Prunier)
4 Fresh Raspberries (muddled)

Process:
Muddle raspberries and then combine all ingredients in mixing tin, add ice and shake vigorously. Double strain (using a hawthorne strainer and a tea strainer to hold back debris) into stemmed glassware and garnish with a fresh skewer of raspberries and blackberries

The Blinker (as heard on the podcast)
2 oz. Rye Whiskey
.5 oz. Fresh Grapefruit Juice
1 Tblsp. Raspberry Coulis or syrup
.25 oz. Simple Syrup**

Process:
Combine all ingredients in mixing tin filled with ice and shake vigorously. Double strain into stemmed glassware and garnish with a grapefruit twist.

Non-Alcoholic Options…or “Mock”tails
Raspberry-Lemonade Spritzer
1.5 oz. Raspberry Syrup
1.5 oz. Fresh Lemon Juice
.5 oz. Simple Syrup
4-5 large mint leaves
4 oz. Seltzer Water

Process:
Combing all ingredients (except the seltzer water) into a mixing tin filled with ice and shake vigorously. Stain into your favorite glass filled with fresh ice and top off with seltzer water. Garnish with a mint sprig and skewer of fresh raspberries.

Raspberry Punch
2 oz. Raspberry Juice***
2 oz. Fresh Ruby Red Grapefruit Juice
1 scoop of Raspberry Sorbet
4 oz. Ginger Ale

Process:
Build in fountain glass. Add sorbet first, then add raspberry juice, grapefruit juice and ginger ale. No garnish necessary…the sorbet is garnishment enough. This is a recipe for a single serving only. To make a bulk sized punch adjust recipe accordingly.

Nectar of the Forest
2 scoops vanilla ice cream
1 oz. Peach Nectar
Fresh Peach Slices (of about half a peach)
Fresh Raspberries (about half a pint)
Raspberry Coulis drizzle****

Process:
Combine everything (except Raspberry Coulis) into a blender and blend until desired consistency is reached. Pour into your favorite ice cream glass and garnish with a drizzle of raspberry coulis.

* Raspberry Syrup – 1 pint of fresh raspberries, 1 cup of water, 1 cup of granulated sugar. Combine all ingredients into medium saucepan and bring to a simmer (DO NOT BRING TO A BOIL). Once raspberries have broken up and desired consistency is reached, strain into separate container and let cool at room temp. Bottle and store in refrigerator.

** Simple Syrup – 2 cups water, 4 cups sugar. Combine ingredients into medium saucepan and bring to a simmer together. Stir occasionally until sugar is totally dissolved. Remove from heat and let cool. Bottle and store in refrigerator.

*** Raspberry Juice – Put desired amount of fresh raspberries (cleaned and husked) into juiceman juicer.

**** Raspberry Coulis – Same recipe as the Raspberry Syrup, except add .25 cup of fresh lemon juice and let simmer for 30 minutes until a much thicker consistency is reached.

Future Episodes

July 16th – Features Sweet Corn

July 23rd – Features Cucumbers

Come back for our recipes for future podcasts! Thanks for visiting, until next time we’ll see you on iTunes!

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One Response to NSBG on Podcast for Fresh and Local

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