My Sharona

[Photograph: Robyn Lee]

Fruity cocktails needn't be sweet; this raspberry-rum drink from Kenneth McCoy of Ward III in NY is bright and quite tart.

Note: To make agave syrup, stir equal parts by volume agave nectar and warm water until homogenous.

My Sharona

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About This Recipe

Yield:makes 1 cocktail
Active time:5 minutes
Total time:5 minutes
Special equipment:muddler, cocktail shaker and strainer


  • 6 fresh raspberries
  • 2 ounces white rum, such as Brugal Extra Dry
  • 1 ounce fresh juice from 1 lemon
  • Barspoon agave syrup (see note above)
  • 3 ounces ginger beer


  1. 1

    Muddle raspberries in a mixing glass. Add ice, rum, lemon juice, and agave syrup. Shake vigorously for 10 seconds. Strain into an ice-filled Collins glass and top off with ginger beer. Stir gently before serving.

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