Summer Eclipse Cocktail
Source: Robin Song, Hog & Rocks
This recipe was made at CUESA’s Fifth Annual Summer Celebration on June 14, 2015.
Makes 1 drink
1½ ounces Spirit Works Distillery gin
½ ounce Carpano Antica Formula (vermouth)
¾ ounce Pressed Juicery vanilla almond milk
¾ ounce lemon juice
½ ounce simple syrup
5 to 7 fresh raspberries
Add all of the ingredients to a shaker with ice and shake well for 7 seconds. Double-strain the drink into a martini glass and enjoy.
Photo by Amanda Lynn Photography