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.
- 6 fresh raspberries
- 2 ounces white rum, such as Brugal Extra Dry
- 1 ounce fresh juice from 1 lemon
- Barspoon agave syrup (see note)
- 3 ounces ginger beer
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.
muddler, cocktail shaker and strainer