The Bar Book: Elements of Cocktail Technique (Chronicle Books; $30), by Portland mixologist Jeffrey Morgenthaler of Clyde Common, is full of tips to up your libation game. One idea we love: Make your own raspberry simple syrup. Use it in cocktails or with club soda.
2 cups fresh or frozen raspberries
1 cup sugar
How to Make It
Simmer raspberries with 1 cup water until the fruit releases juice, 5 to 10 minutes. Strain, pushing on berries with a spoon, then discard seeds and pulp.
Pour juice through a coffee filter while still hot, then mix with sugar, stirring to dissolve; chill.
The Bar Book: Elements of Cocktail Technique (Chronicle Books; $30). Clyde Common
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