We peruse the magazines every once in a while and this time came across a stellar cocktail recipe. If you’ve outgrown the regular mojito that made it’s comeback a few years ago, I implore you to try this raspberry version. Still refreshing and satisfying on a hot summer day, this creation has a bit more flavor and interest than it’s original counterpart.
- 2 1/2 oz. Cruzan single barrel rum
- 1/2 fresh lime (quartered)
- 1/2 ounce agave syrup *we also like plain old simple syrup
- 4-5 fresh raspberries
- 6-8 mint leaves
- 2-3 splashes chilled brut champagne
- Just a dash of Chambord
Combine lime wedges, agave syrup, raspberries and mint leaves in a 12 ounce double rocks glass. Muddle contents and add ice. Add Cruzan, Chambord and splash in champagne. Garnish with lime wedge and speared fresh raspberries. Now find that elusive shady spot outside, kick back, and relax!
(Recipe adapted from Wine Enthusiast August 2009, Specialty of Janos Wilder, J Bar, Tucson AZ)
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