Cabernet Sauvignon Crush

125ml Eisberg Alcohol-Free Cabernet Sauvignon
75ml cherry juice
50ml raspberry shrub
20ml mint gomme
10ml lime juice
Cubed ice

For the mint gomme:
500ml water
500g caster sugar
12 sprigs of mint

For the raspberry shrub:
2 punnets of raspberries
200g caster sugar
Zest of 3 lemons
250ml red wine vinegar

Garnish with:
A sprig of mint
2 raspberries
Icing sugar


First make the raspberry shrub: Wash the raspberries before combining with the sugar, lemon zest and red wine vinegar in a lidded jar. Allow to sit for at least 2 days before pouring through a strainer into an airtight jar. Keep refrigerated until used.

Next make the mint gomme: Add the water and caster sugar to a large saucepan and bring to boil – stirring constantly. When it reaches boiling point remove from the heat, add 12 sprigs of mint and allow to cool. Keep refrigerated until needed.

Add the Eisberg Alcohol-Free Cabernet Sauvignon, cherry juice, raspberry shrub, mint gomme and lime juice to a mixing glass.

Shake the ingredients in the mixing glass then strain into a chalice glass with cubed ice.

Garnish with a mint sprig, a couple of raspberries and a dusting of icing sugar.