- 1.25 oz *mint-infused **barrel-aged The World’s Best Moonshine
- 3 mint leaves
- 3 raspberries
- Splash lemon-lime soda
- ***Candied raspberry to garnish
In a mixer, muddle mint leaves, raspberries and mint-infused barrel-aged Moonshine. Top with ice and shake well. Pour into a rocks glass. Top with lemon-lime soda and add a candied raspberry to garnish.
*To make mint infused syrup, bring equal parts water and sugar to a boil. Add fresh mint after syrup cools and allow to sit for 2 days. Strain.
**Use a small barrel (2-liter/5 liter) and fill with 100 proof moonshine and mint-infused simple syrup with a ratio of 1 part mint-infused syrup to 2 parts Moonshine. Call the distillery for directions on how to properly use your barrel. Barrel are sold under Shop section of website.
***To make candied raspberries, combine raspberries and sugar (to taste) in a container and refrigerate.
Mike Graves – Roost