Épique! Recipe

Make syrup

Combine 1 cup raspberries (fresh or frozen), 1 cup sugar, 1 cup water, 1 small cinnamon stick, and 3 whole cloves in a small saucepan. Bring to a gentle simmer over medium heat, stir to dissolve sugar, and cook for 8 minutes until raspberries break down. Remove from heat, mash gently, then let steep 10 minutes. Strain through a fine mesh sieve, pressing solids to extract syrup. Cool and refrigerate. Yields ~10–12 oz. Use 0.75 oz per cocktail.

Chill glass

Place a rocks glass in the freezer for a few minutes or fill it with ice water while you build the drink to ensure it's chilled.

Build & shake

In a cocktail shaker, add 1.5 oz Woodford Reserve bourbon, 0.75 oz Havana Club Añejo Reserva rum, 0.5 oz tawny port, 0.75 oz spiced raspberry syrup, 0.5 oz fresh lime juice, and 3 dashes Angostura bitters. Fill the shaker with ice.

Shake

Shake vigorously for 12–15 seconds until the shaker is cold to the touch and the mixture is well-chilled and slightly diluted.

Prepare glass

Discard any ice water from the chilled rocks glass. Place a single large ice cube (or fresh ice) into the glass.

Strain

Double-strain the shaken cocktail over the large ice cube into the chilled rocks glass to remove small ice shards and fruit solids, ensuring a smooth sip.

Finish & garnish

Grate a light dusting of fresh nutmeg over the surface (about a pinch/to taste). Express the oils from a lime twist over the drink and drop the twist in. Optionally garnish with a fresh raspberry skewered on the rim or a small sprinkle of demerara sugar on the twist for an aromatic finish.

Serve

Serve immediately. The drink is punchy and boozy with fruit-forward raspberry and the rounded warmth of bourbon and añejo rum, finished by tawny port and bitters.

Adjust spiced raspberry syrup to taste for sweetness. If syrup is very sweet, reduce to 0.5 oz. For more tannic depth, swap tawny port for a 10-year tawny or increase to 0.75 oz. Nutmeg should be used sparingly to avoid overpowering the fruit and spirit balance.