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Cocktail: Raspberry Summer

Source: Erick Castro, Bourbon & Branch.


INGREDIENTS

2 ounces Zacapa Rum
3-4 Raspberries
1 ounce Lemon Juice
3/4 ounce Turbinado Simple Syrup
3/4 ounce Ginger Puree
2 dashes Angostura Bitters

 

PREPARATION

In a pint glass muddle the raspberries. Then add rum, lemon juice and simple syrup, ginger puree and bitters. Add ice. Shake & strain into a tall glass on the rocks. Top with soda water & garnish with mint leaf.

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