Ingredients for 10 people
4 organic lemons plus 1 extra for assembling the cocktails
300g raspberries
150g sugar
50cl white cachaça or jequitiba
12cl El Recuerdo young mezcal
1 liter sparkling water
1 pinch nutmeg
1 sprig mint for garnish (to taste)
Preparation
The day before, use a vegetable peeler to cut the lemon zest into thin strips.
Squeeze the juice and set aside. Place the zest in a glass jar with sugar.
Close tightly and shake the jar to thoroughly combine the sugar and zest.
Let stand in a warm place for 24 hours to infuse the sugar with the lemon zest.
Add the raspberries to the jar and shake vigorously to thoroughly crush the fruit.
Then pour in the lemon juice and stir until the sugar dissolves.
Pour the juice through a fine-mesh strainer into a bowl, pressing firmly to extract all the juice, and discard any solids.
Stir in the white or Jequitiba cachaça and the mezcal joven, then chill until ready to serve.
To serve, pour everything into a large bowl and stir with sparkling water.
Add ice cubes.
Garnish with lemon slices and sprinkle with walnuts. Grated nutmeg and serve.
Enjoy! Sauté!
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