Raspberry Smash

July 28, 2010

I’m not usually a fruity drink person–when hubs and I go on vacation and everyone else is sipping daiquiris or coladas by the pool, I’m the girl with a gin and tonic or a beer with salt and lime.  Maybe it’s the whole sweet-averse thing, I don’t know. Once in a while I’ll have a frozen margarita, and it will taste good, but after that, I’m usually done for a while.

The original picture of this drink was so gorgeous, though, that I had to try it. Like, immediately.  I give props to the photographers at Bon Appetit; if they can force Salty Snack Queen out of the house,  impatiently searching for sweet ingredients, those are  some sexy pictures.

I decreased the amount of sugar called for in the recipe because my raspberries were really ripe, so they were almost sugary enough on their own. Taste yours to begin with, and adjust accordingly. You can always add more sugar, but you can’t take it out.  And you want a refreshing drink, not a cavity, right?

The color of this drink is a stunner. If you don’t like chunks of fruit in your drink, feel free to strain it through a sieve or a cocktail shaker. I might do that next time, actually. I’m not a big fan of seeds in my teeth.

However, if you leave the seeds in, you can tell yourself that you are getting your daily dose of fiber and belly up to the bar with a clear conscience, eh? Decisions, decisions.

Either way, give this pretty baby a try on a hot summer day.  Kick up your feet and drink in these last weeks of summer, because you know what’s lurking around the corner…

Raspberry Smash

from Bon Appetit

serves 2

2 lime wedges

sugar (for dipping)

1/2 cup fresh raspberries

6 tablespoons vodka

4 teaspoons sugar

1 1/2 cup ice cubes

1/4 cup chilled champagne

Run lime wedge around rims of 2 old-fashioned glasses. Dip rims in sugar.

Place both lime wedges, raspberries, vodka, and 4 teaspoons sugar in a cocktail shaker; using muddler or wooden spoon handle, smash fruit mixture. Add ice; shake 10 seconds.  Divide between glasses (do not strain), top with champagne, and serve.

***!!! I’m guest posting over at Justine’s place this Wednesday, and I’d love it if you’d come on over and join in the fun! If you haven’t checked out Justine and her blog, Here Where I Have Landed, you’re missing out on a good thing! Come say hello!

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