Raspberry Cachaça Cocktail
Time:10 minute
Prep Time:
5 minutes, plus time for cooling
Cook Time:
5 minutes
Serves:
2 servings
Ingredients
- 1 Package (6 ounces) Driscoll’s Raspberries, divided
- 1/2 Cup sugar
- 1/2 Cup water
- 4 Large mint leaves
- 6 Tablespoons cachaça or white rum
- 1 1/2 Teaspoons fresh lime juice
- 4 Tablespoons lemon-lime soda
Directions
- PLACE 3 ounces raspberries into a small saucepan.
- ADD 1/2 cup sugar.
- ADD 1/2 cup water.
- HEAT to a boil and STIR until sugar dissolves and berries soften.
- ALLOW raspberry syrup to cool.
- STRAIN raspberry syrup through a fine mesh strainer, PRESS raspberries to release juices, and DISCARD pulp.
- SET ASIDE raspberry syrup.
- FILL two cocktail glasses with ice and SET ASIDE.
- PLACE remaining raspberries into a cocktail shaker.
- ADD 4 large mint leaves.
- MASH with a muddler or the back of a large spoon.
- ADD 6 tablespoons cachaça or white rum.
- ADD 6 tablespoons raspberry syrup.
- ADD 1 ½ teaspoons fresh lime juice.
- FILL cocktail shaker with ice.
- SECURE lid and SHAKE vigorously until cocktail shaker is frosty.
- DIVIDE cocktail between prepared cocktail glasses.
- TOP each glass with 2 tablespoons lemon-lime soda.
- SERVE immediately.
