I am going to do this backwards today. I am going to start with a Raspberry Ginger Bellini recipe and end with a story. The recipe is a cocktail I tasted at Pebble Beach Food and Wine. It’s a Bellini made with super sweet Driscoll’s raspberries.The story is told through video. It’s the story of my day stomping through the mud at a raspberry farm.
I learned lots of cool stuff, but the coolest is this: You can trace the journey of your package of fresh Driscoll’s Berries all the back to the farm where they were grown. Turn over the package and you will find a label featuring a code that tells you about the farms where your berries were hand harvested. Find the code on your clamshell here!
- 2 T (1 ounce) domaine de canton (ginger liqueur)
- 1 T (1/2 ounce) lemon juice
- 1 T (1/2 ounce) grenedine
- 6 driscoll’s raspberries, plus one for garnish
- 6 T (3 ounces) chandon rosé or sparkling rosé
In a cocktail shaker half filled with ice, combine the Domaine de Canton, lemon juice, simple syrup and 4 raspberries. Shake vigorously.
Add Chandon Rose or Sparkling Rose in a champagne coupe glass. Strain shaken contents into glass with Rosé.
Recipe adapted from Driscoll’s Berries.
Greg Henry writes the food blog Sippity Sup- Serious Fun Food, and contributes the Friday column on entertaining for The Back Burner at Key Ingredient. He’s active in the food blogging community, and a popular speaker at IFBC, Food Buzz Festival and Camp Blogaway. He’s led cooking demonstrations in Panama & Costa Rica, and has traveled as far and wide as Norway to promote culinary travel. He’s been featured in Food & Wine Magazine, Los Angeles Times, More Magazine, The Today Show Online and Saveur’s Best of the Web. Greg also co-hosts The Table Set podcast which can be downloaded on iTunes or at Homefries Podcast Network and was named one of The LA Weekly’s 5 favorite podcasts for food lovers.