1½ ounces Berkshire Mountain Distiller’s Greylock Gin
½ ounce Bug Hill Farm Raspberry Shrub or substitute ½ ounce Chambord
Sprig of fresh mint, bruised or coarsely chopped
Fresh raspberry, to garnish
Combine gin, raspberry shrub, and ice in a shaker. Shake well and strain into a chilled cocktail glass, then add sparkling cider. Stir in mint and garnish with fresh raspberry on rim.
Carr’s Cider and Greylock Gin, available at Domaney’s in Great Barrington and Kelly’s in Dalton.
Bug Hill Farm Raspberry Shrub is available at the G.B. Farmers Market and on their website, bughillfarm.org
Photo courtesy of Carr’s Ciderhouse
Kathy Harrison has been preserving food for over 30 years. She has taught classes and workshops for a number of groups and organizations including NOFA, The Mother Earth News Sustainable Living Fair, Berkshire Botanical Garden and at numerous other venues. She is Servsafe certified and is the author of Just In Case: How to Be Self Sufficient When The Unexpected Happens. She writes a blog, JustInCaseBook.Wordpress.com and also has a website, PreservingAbundance.com.