3 Raspado Shaved Ice Cocktails You Need to Try this Summer

Sean Stewart, Beverage Director of Gracias Madre, started his career in Los Angeles where there is a lively and vibrant cocktail scene. He gained experience at The Roger Room under legendary cocktail creator, Damian Windsor, and learned how to run a high-volume craft cocktail experience and the meaning of hospitality.

Stewart describes his method as “classically curious.” He shares, “It is thrilling when I can connect over a cocktail that I’ve created because it reminds a guest of a classic they have had before. Familiarity and comfort are powerful tools in giving someone a superb experience.” Gracias Madre’s focus is on sustainable, additive-free agave spirits with cocktails that elicit vibrant colors that go viral on social media. Not only are they known for their balanced and beautiful cocktails, but their plant-based Mexican cuisine. Stewart’s cocktail program includes thoughtfully crafted cocktails with fresh edible flowers and organic juices, along with several flavors of Margaritas, as well as more unique offerings like their shaved ice cocktail, the Raspado. “A Raspado is a traditional Mexican treat of shaved ice, flavorful syrups, topped with a variety of sweet toppings. It’s not typically made with alcohol, but that’s where we come in.

Just in time for summer patio hangs, Gracias Madre is doing 3 different flavors of Raspados:

• #1 Herradura Blanco Tequila, Guava, seasonal fruit, topped with a house made apricot and chamoy shaved ice sphere.
• #2 La Tierra De Acre Cenizo Mezcal, Watermelon, Mint, Cointreau, and pink peppercorn served with a Pineapple, chamoy popsicle. Every ingredient in this cocktail is made in-house.
• #3 El Tequileno Reposado Tequila, cacao, clove, touch of espresso liqueur, sweetened with California Dates. Topped with a scoop of Oat Milk Vanilla ice cream.

Stewart explains the freedom he had in the creation of these masterpieces. “I wanted to use fresh flavors that were already a part of our menu. For the Raspado #2, I wanted to use our Agua Frescas which were a day old in order to reduce waste. Making the watermelon agua fresca into a syrup preserves it along with freezing our pineapple agua fresca into a popsicle helps us be more sustainable.”

It is evident that guests love the Raspado, as their presentation is always followed by smiles. For other bartenders who wish to create shaved ice cocktails, Stewart offers some advice: “With any ice in a cocktail, more surface area means more dilution and colder temperatures. With shaved ice, your base is going to need to be balanced on the sweeter side to hold up to all the additional water and colder temperatures.

Raspado #1

Ingredients:

• 1 1/2 oz Parajote Guava Ponche (Perfect Puree Guava would also work.)
• 1 1/2 oz Herradura Blanco
• 1 oz Lime Cordial*

Preparation: Build in a rocks glass or biodegradable 12oz plastic cup for the extra Mexican street food vibes. Seasonal Fruit of your choice on the bottom of the glass. We normally have strawberries and blueberries on hand. Top with Shaved Ice. Pack lightly to make a base for the ice scoop ball. Using a 4oz ice cream scoop, pack shaved ice into a scoop to create a scoop ice ball. Release the ice ball and place on top of packed ice in the glass. Using a squeeze bottle full of Chamoy.** Pipe about 2oz of chamoy on top or until ice ball is saturated with chamoy. A plush of mint, a straw and a spoon complete this cocktail.

*Lime Cordial (Makes just shy of 1 liter.)

• 500ml Lime Juice
• 440g Agave Nectar
• 20g Lime Peels
• 10g Orange Peel
• 18g lime acid
• 2g Salt

Preparation: Combine Ingredients. Sous Vide @ 145F for 2 hours. Fine Strain. Store in Refrigerator. Shelf life is about a month.

**Chamoy (Makes about 1 Liter)

• 500g Frozen Cranberries
• 140g Apricot Jam (We use Crofter’s Organic Apricot)
• 140g Agave Nectar
• 500 ml Water
• 500 ml Lime Juice
• 4g Salt
• 8g Chipotle Powder

Preparation: Blend all ingredients on High for 4 minutes. Fine strain to remove cranberry skins.
Store in Refrigerator. Shelf life is about a month.

Raspado #2

Ingredients:

• 1 1/2 oz La Tierra De Acre Cenizo
• 1 oz Watermelon / Mint Syrup*
• 1/2 oz Cointreau Orange Liqueur
• 1/4 oz Lemon Juice
• 2 full droppers Pink Peppercorn Tincture**

Preparation: Combine all ingredients in a rocks glass. Fill with shaved ice.

Tip: Stir the contents of the glass to help combine the ice into the liquid. Add more shaved ice if needed. Remove a pineapple popsicle*** from the mold. We sprinkle our house made spicy salt on one side. At home, just use Tajin. It will save you a ton of time dehydrating and blending salt. Place the popsicle on top. Garnish with a plush of mint, a straw and a spoon.

*Watermelon / Mint Syrup (Makes 500ml)

• 250ml Watermelon Juice
• 250g Sugar
• 7g Mint

Preparation: Blend watermelon sugar ONLY to combine. Add Mint to liquid. Store in the fridge for 24hrs. Strain out mint before use. Store in Refrigerator. Shelf life is about a month.

**Pink Peppercorn Tincture

• 10g Pink Peppercorn
• 240ml High Proof Spirit (Everclear)

Preparation: Combine in a dropper bottle. Infuse for at least 48hr before using.

***Pineapple Popsicle

Add pineapple juice to mold ¾ full. Freeze 12hrs. Fill the remaining ¼ of the mold with chamoy. Freeze 12 hrs.

 

 

Raspado #3

Ingredients:

• 1 1/2 oz El Tequileno Reposado
• 1/2 oz 1:1 Date Syrup*
• 1/4 oz Tempus Fugit Creme De Cacao
• 1/4 oz Mr Black
• 1 Barspoon Parajote Clove (Allspice dram could be substituted.)

Preparation: Combine all ingredients in a rocks glass with 3-4 cubes of ice to make a foundation for the shaved ice and ice cream we will be adding. Top with shaved ice. The same stir trick works here too. Top with a scoop of Vanilla Ice Cream and shave some dark chocolate on top with a microplane or grater. A plush of mint, a spoon and a straw will finish this off.

*Date Syrup

• 500g Date Syrup (I like the one from D’Vash)
• 500ml Hot Water

Preparation: Combine in a heat safe container. Stir to combine. Store in Refrigerator. Shelf life is about a month.