
From Imbibe Magazine·View original →
Shake all of the ingredients with 1/3 cup of crushed ice, then pour (without straining) into a glass. Fill to the top with crushed ice, and garnish.
Raspberry ShrubIn a blender, combine 6 oz. of fresh or frozen raspberries, 3 oz. of demerara sugar, 1 oz. of red wine vinegar, and 1 oz. of pomegranate molasses. Pulse until smooth and incorporated, then stain and bottle for use. Keeps refrigerated for up to 1 week.