Mixing up fruit-infused booze favors is easy, then tie on a recipe for our Rasmopolitan Cocktail.
- Yield: Makes 1 1/2 liters
Source: Martha Stewart Weddings, Spring 2011
- 1 pints fresh raspberries
- 1 3/4 cups sugar
- 2 bottles (750 ml size) medium-quality vodka
Wash raspberries and pat dry; place in a 2-quart nonreactive container with a tight-fitting lid. Add sugar, and toss to combine. Pour in vodka, and close container. Store in a cool, dark place until ready to use (1 to 3 months). Shake every day until the sugar is dissolved. Using a sieve set over a funnel, strain vodka into bottles.