Night 5: Bitter Raspberry Daiquiri

A twist on the classic rum drink inspired by bitter herbs and sufganiyot.

2 oz Stone Pier blended rum
1 oz fresh squeezed lime juice
.5 oz raspberry syrup
.5 oz rabarbaro
Powdered sugar (garnish)

Combine all ingredients, except sugar, in a cocktail shaker with ice. Shake and double strain into a coupe glass with a powdered sugar rim. Garnish with a lime wheel.

Tip: We used Bully Boy Distillers’ Amaro Rabarbaro.

Raspberry Syrup: Combine equal parts sugar, water, and raspberries in a pot over medium heat until a low simmer is achieved. Let simmer for about 5 minutes, making sure all the sugar is dissolved. Mashing the fruit can help release flavor, or use frozen fruit as they break up on their own. Set aside, let cool, and strain.

Sugared-rim: Place a small pile of powdered sugar on a plate. Wet the edge of your glass with a lime and gently dab into sugar. Shake off excess sugar.