My Sharona Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a writer and editor focusing on cocktails and food. She was the managing editor for Serious Eats until 2016 and is the digital director for Epicurious.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018
20120621-my-sharona-cocktail-primary.jpg
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.

Recipe Details

My Sharona Recipe

Active 5 mins
Total 5 mins
Serves 1 serving

Ingredients

  • 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

Directions

  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.

Special equipment

muddler, cocktail shaker and strainer