Traditional recipes

Raspberry-Thyme Cocktail

Raspberry-Thyme Cocktail

Fourth of July is right around the corner and that means good food, fireworks, and red white and blue...cocktails! While there are tons themed drinks (we're thinking sparklers?) there's nothing better than a fresh bright cocktail to kick off the festive day. Serve this one up at your barbeque or poolside.

Ingredients

  • 2 Fresh Thyme Sprigs, Divided
  • 7 Fresh Raspberries, Divided
  • 1.5 Ounces Bombay Sapphire
  • 1.5 Ounces Simple Syrup
  • 0.5 Ounce Fresh Lime Juice
  • Splash Club Soda

Raspberry-Thyme Smash Cocktail

I’ll be honest with you, aside from the pink hearts and adorable cards, I’m not really into the whole Valentine’s Day thing. It just seems like too much of a made up holiday to me. We typically stay in and cook a fancy dinner and enjoy cocktails or wine. It’s just nice to spend the time together.

I’m actually heading to New York next week and will be there over Valentine’s Day. Since we obviously won’t have access to a kitchen to prepare our own meal we have reservations at a tasty little Italian restaurant. I’m half tempted to walk in and declare that we are not out for the holiday. Perhaps I’m making a big deal out of nothing.

At any rate, back to staying in and enjoying a meal at home with cocktails. How many of you do the same with your loved one on this ‘holiday’? If you’re looking for a deliciously holiday-inspired cocktail to try your hand at, might I suggest this Raspberry-Thyme Smash Cocktail made with Bluecoat Gin and Driscoll’s raspberries? I love the sweet and savory combination of flavors in this drink. And not to mention the color is beautifully festive!

Even if you’re not a huge fan of gin, I guarantee this cocktail is sure to delight. Chime in below with what your plans are for Valentine’s Day!


Raspberry-Thyme Shrub

Recipe adapted from Shrubs: An Old Fashioned Drink for Modern Times by Michael Dietsch

Yield: About 2 cups

Prep Time: 10 minutes, plus macerating time

Cook Time: N/A

Total Time: 10 minutes, plus macerating time

Ingredients

2 cups raspberries (about 10 ounces)

1 cup apple cider vinegar

Directions

1. In a medium bowl, combine the raspberries and sugar, using your hands to crush the raspberries until completely broken down. Cover and store in the refrigerator to macerate for at least 2 hours and up to 2 days.

2. Combine the thyme and vinegar in a small nonreactive bowl and store in a cool, dark place for at least 2 hours and up to 2 days.

3. Using a rubber spatula, press down on the raspberry mixture through a fine-mesh sieve into a medium bowl. Discard the solids. Strain the vinegar through the same sieve. Discard the thyme.

4. Pour the syrup and vinegar mixture into a Mason jar and store in the refrigerator for a week before serving. Serve the shrub with soda water or make a cocktail with gin and garnish with a lemon wedge.


Prosecco Drinks

To make the Raspberry Thyme Prosecco Punch, I start with a homemade raspberry puree. Fresh or frozen raspberries, cooked with a little sugar and water, are steeped with fresh thyme sprigs. Letting the fresh thyme steep in the warm syrup allows it to release its oils and mix with the raspberries.

This raspberry puree can be made ahead of time stored in the fridge until ready to serve. To make this recipe even easier, I use prepared lemonade. Feel free to make your own lemonade at home, or use a frozen concentrate. I have a great recipe for homemade lemonade made with honey.

Keep the raspberry puree, lemonade, and prosecco chilled until ready to serve and then just mix them all together in a pitcher. I like to serve the Raspberry Thyme Prosecco Punch in these highball glasses that I got from Joy Jolt. Their high-quality glassware is not only beautiful but is also shatter-proof which is great considering I am super clumsy.


Raspberry Limoncello Vodka Sour

1 ½ oz Villa Massa Limencello

½ oz Stateside Urbancraft Vodka

4 fresh raspberries

½ oz raspberry-thyme shrub*

1 oz fresh lemon juice

1 tsp egg white

1 thyme sprig

1. Muddle raspberries with first two ingredients in the bottom of a shaker.

2. Add ice and next three ingredients.

3. Shake and pour into a mason jar.

4. Garnish with thyme sprig.

*Raspberry-Thyme Shrub: Combine 2 cups fresh raspberries, 1 big handful of fresh thyme, 1 cup apple cider vinegar and 1 cup sugar in a sauce pan. Bring to a boil, reduce heat, and simmer for five minutes. Cool completely to room temperature and refrigerate in an air-tight container.


Gin Fizz with Raspberry Shrub

A bubbly thyme and raspberry shrub gin fizz, a totally classy and pretty pink cocktail.

My daughter and I are back from Peru. We had the most epic mother-daughter vacation full of adventure in the amazon jungle and breathtaking views from Machu Picchu. I have to say though, as much as I love trying out new restaurants and new food, I really missed cooking in my kitchen and mixing cocktails with Debbie. Like this one. This raspberry shrub gin fizz is the perfect cocktail to start off with after a Peruvian vacation as its very similar to the Pisco Sours that we learned to love in Peru. Anyways, on to the cocktail…

A gin fizz is just like a gin sour, which we have recently become obsessed with, but with a good splash of soda to make them wonderfully fizzy. Everyone loves a good fizzy drink, yes? We made this one with another obsession of ours, a raspberry shrub made with raspberries, thyme, apple cider vinegar, and cane sugar. The addition of the raspberry shrub just adds another element of flavor to the cocktail. Its got a sweet, tangy and fruity flavor with just a hint of thyme.

To make this gin fizz cocktail, you add all the ingredients except for the club soda into a cocktail shaker, shake well and pour into glasses. Then top with the club soda. Don’t try to shake this puppy with the club soda or all you will get is a giant mess!

I have mentioned it before, but the gin we used for this cocktail is pretty much the only gin that both Debbie and I have liked in ages. Its called “Sin Gin” and its crafted by a local (Vancouver) brewery, Gillespie’s Fine Spirits. Its got a super floral fragrance and you can taste the botanicals its made with like juniper berries and cardamom, but they are not overwhelming. It goes together smashingly with the raspberry shrub! We highly recommend it if you can find it. If not, just use your favorite gin for this cocktail, whatever that might be.

This would be a great brunch or lunch cocktail, sort of reminiscent of a mimosa with that bubbly factor. Its just one of those drinks that you want to sip on while sitting on a garden patio in the sun being served waffles or some other treat. Yes?


Thyme After Thyme, A Gin Cocktail

This simple gin cocktail blends the slightly bitter and herbaceous notes of Cocchi Americano with tart grapefruit. Fresh thyme amplifies the aromatics, but dried thyme will also do the trick.

1½ oz. gin
1 oz. Cocchi Americano
1 oz. grapefruit juice
Tools: shaker, strainer
Glass: rocks
Garnish: grapefruit wedge and thyme sprig

Shake all of the ingredients together in a shaker with ice, then strain into a rocks glass over fresh ice.

Henry Truslow, Basic Kitchen, Charleston, South Carolina

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Cocktail Recipes

Whether you ordered a box of 3 or 2 mixers, each bottle of Dacha cocktail mixer is approximately 200ml and makes 4 or 5 cocktails depending on how fruity and aromatic you like yours.

We recommend a measure of 35/40ml of syrup for a cocktail. Or 30ml for a mild flavour.

Spirit staple suggestions for your home bar: gin, vodka, whiskey/bourbon, tequila, white rum. Secondary spirits: cointreau, dry vermouth, sweet vermouth, champagne or prosecco. For non-alcoholic drinks it's fun to have lemonade, kombucha, water kefir, ginger beer and premium tonic water.

You can create an unlimited number of different cocktails with the Dacha syrups. Below are some recipes and suggestions on what you can try. Experiment, get creative and try different flavours! All the cocktails are very easy to make within a couple of simple steps. You don't need any specialty bar equipment. Even if you don't have a shaker at home, you can use a flask to shake the cocktail ingredients with ice :)

Orange & Basil Whiskey Sour:

50ml bourbon or whiskey, 25/30ml lime or lemon juice, 40ml of syrup, 1 egg white (you can leave the egg white out if you don’t like it or to make the cocktail vegan)

Shake the egg white on its own with a cube of ice in the shaker, then add all the other ingredients with a handful of ice, shake vigorously and strain into a glass.

Rhubarb Margarita:

50ml tequila, 25ml lime juice, 20ml cointreau, 40ml rhubarb syrup - shake with lots of ice and strain. Rub a wedge of lime on the glass rim and dip into salt

Raspberry & Thyme Clover Club:

50ml gin, 20ml lime or lemon juice, 20ml dry vermouth, 30/35ml raspberry & thyme syrup. We like making it with egg white, which you can leave out if you want.

Add an egg white to the shaker with a cube of ice and shake hard. Then just top the shaker with a handful of ice, add all other ingredients, shake again and strain into the glass.

Orange & Basil Old Fashioned:

Whiskey/Bourbon, ice, dash of syrup (to your own taste)

Mimosa:

Add 40ml of any Dacha syrup to a glass of chilled prosecco/champagne and serve over ice for refreshing drink

Orange Blossom:

25ml gin, 25ml Dacha orange & basil syrup, 25ml sweet vermouth. Just mix everything in a glass with ice and enjoy. Delicious treat after a lovely meal :)

Martini:

50ml vodka or gin, 15ml cointreau, 35ml of any Dacha syrup, 15/20ml lemon or lime juice, shake well with ice and strain, or enjoy over ice.

Orange & Basil Gin Sour:

50ml gin, 35ml Dacha Orange and Basil cocktail mixer, 25/30ml lime or lemon juice, 1 egg white. Add an egg white to the shaker with 1 ice cube, shake hard for a few seconds. Add more ice and the rest of the ingredients. Shake till the shaker gets really cold and strain into a glass.

Mojito:

50ml white rum, 40ml of any syrup, 20ml lime juice, soda water and fresh mint. Muddle the mint in a tall glass, add ice followed by rum, syrup and lime juice, top with soda water.

Boozy Slushy (frozen daiquiri)

50/60ml white rum, 20ml lime juice, 40/50ml of any syrup, 100g ice. Add everything into a blender and blend until slushy. Substitute rum for tequila & add 20ml cointreau for frozen margarita!

Raspberry & Thyme Cosmopolitan:

50ml vodka, 15ml cointreau, 30ml raspberry & thyme syrup, 10ml lime or lemon juice juice. Add everything to shaker full of ice, shake and strain

Tom Collins:

40/50ml gin, 40ml of any syrup, 20ml lime or lemon juice, top with soda water in a glass filled with ice and mix around

Non-Alcoholic Cocktails

Super super easy to make - just substitute any spirit from the above recipes with an alcohol free gin, or mix a measure of any syrup (to taste) with ice, tonic water, kombucha, soda water, sparkling water, lemonade, ginger beer etc., add some lime or lemon juice if you want, and garnish if you want :) Enjoy!

About Dacha Drinks

We make premium natural cocktails mixers that transform a tipple at home into an indulgent and delicious experience.


Raspberry Thyme Rosé Pitcher Sangria

From doughnuts to daiquiris and beyond, it seems there is something to celebrate every single day. Lucky for us this June 11 has been deemed National Rosé Day, and I’ve got the perfect pour to toast the holiday.

Sangria doesn’t have to mean a sugar- laden sip sure to deliver a horrible hangover. This rosé pitcher drink is quite the opposite. Don’t confuse rosé wine with blush or white zinfandel. While they are all pink, rosé wines range from extremely dry to slightly off dry (which means just a tad bit sweet). Blush wines and white zin are sweet, in some cases very, very sweet.

This recipe calls for a dry rosé. If you substitute one of the other pinks, your pitcher will be more like a lollipop and less like a cocktail. This drink is meant to be refreshing and it’s perfect for entertaining a group of friends on National Rosé Day or any day throughout the year.


Watch the video: Cocktail Tuesday: Himbeer Thymian Smash (January 2022).