Cabernet Sauvignon Crush
Forest fruits and a hint of mint.
125ml Eisberg Alcohol-Free Cabernet Sauvignon
75ml cherry juice
50ml raspberry shrub
20ml mint gomme
10ml lime juice
For the mint gomme:
500g caster sugar
12 sprigs of mint
For the raspberry shrub:
2 punnets of raspberries
200g caster sugar
Zest of 3 lemons
250ml red wine vinegar
A sprig of mint
First make the raspberry shrub: Wash the raspberries before combining with the sugar, lemon zest and red wine vinegar in a lidded jar. Allow to sit for at least 2 days before pouring through a strainer into an airtight jar. Keep refrigerated until used.
Next make the mint gomme: Add the water and caster sugar to a large saucepan and bring to boil – stirring constantly. When it reaches boiling point remove from the heat, add 12 sprigs of mint and allow to cool. Keep refrigerated until needed.
Add the Eisberg Alcohol-Free Cabernet Sauvignon, cherry juice, raspberry shrub, mint gomme and lime juice to a mixing glass.
Shake the ingredients in the mixing glass then strain into a chalice glass with cubed ice.
Garnish with a mint sprig, a couple of raspberries and a dusting of icing sugar.