Name: Island Wing Company Grill & Bar - Tamayas Raspberry Recipe
Cook time: 8 min
Total time: 8 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 2 oz light rum; 1 oz raspberry puree; 0.75 oz fresh lime juice; 0.5 oz simple syrup (1:1); 8 leaves fresh mint leaves; 3 oz Sprite (or lemon-lime soda); 1 cup crushed ice; 3 each fresh raspberries (garnish); 1 sprig mint sprig (garnish); 1 each lime wheel (garnish)

Method

Cocktail

Muddle

Place the fresh mint leaves and simple syrup in the bottom of a cocktail shaker or mixing glass. Gently muddle 6 of the mint leaves with the syrup — press to release oils but avoid shredding the leaves.

Add primary ingredients

Add the light rum, raspberry puree, and fresh lime juice to the shaker with the muddled mint.

Shake

Fill the shaker with ice (about 3/4 full). Secure the lid and shake vigorously for 10–12 seconds until the shaker feels cold.

Prepare glass

Fill a highball or Collins glass with crushed ice.

Strain & build

Double-strain the shaken mixture over the crushed ice into the prepared glass to remove mint fragments and ice shards. If you prefer visible mint, use a single fine strain or pour with a Hawthorne strainer.

Top with soda

Gently pour about 3 oz Sprite (or lemon-lime soda) over the drink. Stir once lightly with a bar spoon to combine the soda with the cocktail base, preserving carbonation.

Garnish

Thread 2–3 fresh raspberries on a cocktail pick or float them on top. Add a mint sprig and a lime wheel on the rim. Clap the mint sprig between your palms and place it on the drink for more aroma.

Serve

Serve immediately with a straw or stirrer. Optionally provide extra raspberries or a lime wedge on the side.