Pinchot Rasperita Recipe

Cocktail

1. 1

   Make honey syrup (if not ready)

   Combine equal parts honey and warm water (for this recipe: 0.5 oz honey + 0.5 oz warm water). Stir until completely combined and let cool. Use 0.5 oz of the resulting syrup in the recipe.

2. 2

   Muddle raspberries

   Place 6 fresh raspberries in a cocktail shaker. Add the honey syrup (0.5 oz) and the fresh lime juice (0.75 oz). Using a muddler or the back of a spoon, gently muddle the raspberries with the liquids until the berries are broken down and release their juices, but not pulverized to pulp (about 15–20 seconds).

3. 3

   Add spirits and Aperol

   Add 2 oz blanco tequila and 0.5 oz Aperol to the shaker. If you want a stronger raspberry note and a slightly sweeter, richer profile, add the optional 0.25 oz raspberry liqueur.

4. 4

   Dry shake (optional)

   For a silkier texture and to better incorporate the muddled fruit, seal the shaker and shake vigorously without ice for 8–10 seconds.

5. 5

   Shake with ice

   Add about 1 cup of ice to the shaker, seal, and shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the exterior begins to frost.

6. 6

   Double strain into glass

   Prepare a rocks glass with fresh ice (about 1 cup). Double-strain the cocktail through a fine mesh strainer into the glass to remove raspberry seeds and pulp, leaving a smooth drink.

7. 7

   Garnish and serve

   Garnish with a lime wheel perched on the rim or a fresh raspberry on a pick. Serve immediately.