By: Kara Mae Adamo
Recently, I crafted a new recipe that mixes the tropical notes of traditional mojitos with the color palate to match the holiday season.
The cocktail was designed for two first time guests that were in town for a conference last week. They came back to see me twice after that first visit and every time they came to my bar they ordered three of these things each. Their enthusiasm for the cocktail made my day.
I bring you: The Raz-jito
Ingredients:
- 6-7 mint leaves, torn;
- 5 fresh raspberries, divided;
- 1 squeeze of a lime slice;
- 0.5 oz Rose’s Lime;
- 0.25 oz Simple
- 2 oz Bacardi Silver
- 0.5 oz Chambord
- 2 oz Prosecco
Instructions:
- Muddle mint leaves, 3 raspberries, one squeeze of a lime slice, and simple syrup into a shaker.
- Add the Rose’s Lime, Bacardi, and chamboard.
- Fill the shaker with crushed ice and shake hard until the mint leaves are dispersed evenly.
- Pour everything into a Collins glass.
- Top with Prosecco and garnish with remaining two raspberries on a skewer.
I hope you all enjoy these Raz-jitos as much as my guests did.
Until next time,
Cheers.
Kara Adamo is a bartender, booze nerd, and booze writer. She is the author of Fancy Grape Juice: De-Snootifying the World’s Snootiest Beverage; Artimals: Coloring the Whimsical Wild; and Brews & Hues: A Coloring Book About Beer. Adamo currently lives in Washington DC.
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