Rum and Raspberry Cocktail
Our Raspberry Cocktail recipe is made with fresh mint leaves, rum, raspberry syrup, and San Pellegrino Aranciata Rossa.This quick and easy aperitif serves two and has a perfect balance of sweet and tangy flavors.
Servings: 0
Calories: 84kcal
Ingredients
- 4 large fresh mint leaves
- ice
- 2.5 ounces black rum
- 4 dashes of Angostura Orange bitters
- 1 ounce raspberry syrup
- 6 ounces San Pellegrino Aranciata Rossa, Blood Orange
Instructions
- Add three (3) large fresh mint leaves muddle to express the mint oils and essence into a cocktail mixing glass or cocktail shaker.
- Add ice, then add the rum, bitters, raspberry syrup, and San Pellegrino Aranciata Rossa.
- If mixing this drink in a cocktail mixing glass, stir with a long-handled bar spoon for thirty (30) seconds. If mixing in a cocktail shaker, secure the lid and shake vigorously for (30) seconds.
- Double-strain into a rocks glass filled with fresh ice and garnish with a single large mint leaf.
- Serve.
Nutrition
Serving: 2g | Calories: 84kcal | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 45mg | Sodium: 53mg | Potassium: 195mg | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg