Occasions Magazine: The NSLC's Celebration of Food & Drink
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A Crush on Berries


Our mixologists have a crush on local fruit and we’re sure you‘ll love these spirited cocktails highlighting summer fruit flavours.

Berry Cocktails:

  Frozen Pink Festival

  Blueberry Razz-Spritzer

  Raspberry Peach Twist

How To:  Berry Syrup

2 cups (500 ml) fresh berries (blueberries or raspberries)
1 1/2 (375 ml) cups water
3/4 cup (180 ml) granulated sugar
1 teaspoon (5 ml) lemon juice
1/2 teaspoon (3 ml) lemon zest

1. Combine all the ingredients in a saucepan.

2. Bring the ingredients to a boil over medium-high heat.

3. Reduce until a syrup forms (approximately five minutes).

4. Transfer the syrup to a mesh strainer lined with cheesecloth set over a bowl.

5. Press down on the berries ensuring all the liquid has been strained.

6. Allow the liquid to cool and transfer to a container.

Frozen Raspberry Martini
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