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Ingredients
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Cocktail
Method
Preparation
- 1
Muddle
In a cocktail shaker or mixing glass, add 6 fresh raspberries and the 0.5 oz simple syrup. Gently muddle the raspberries to release their juices and break them down, but avoid over-mashing the seeds. You want a pulpy, fragrant base rather than completely pulverized seeds.
- 2
Build & Shake
Add 2 oz white rum, 0.75 oz Chambord, and 0.75 oz fresh lime juice to the shaker with the muddled raspberries. Fill the shaker about two-thirds full with ice (approximately 1 cup). Secure the lid and shake vigorously for 12–15 seconds, until the outside of the shaker feels very cold and slightly frosty.
- 3
Strain & Serve
Double-strain the mixture through a fine mesh strainer (or use a Hawthorne strainer plus a small sieve) into a chilled coupe or martini glass to remove raspberry solids and seeds. Alternatively, pour over fresh ice in a rocks glass if you prefer it on the rocks.
- 4
Garnish
Thread 1 fresh raspberry onto a cocktail pick and place it on the rim or float it in the drink. Add a lime wheel or wedge to the rim for aroma and visual contrast.
- 5
Final Touch
Optionally express a lime peel over the drink and discard or rub it on the glass rim for extra citrus fragrance. Serve immediately.