2 oz amber rum
1/2 oz lemon juice
1/2 oz raspberry syrup
1 tsp creme de violette
Shake all but creme de violette with ice, and set aside. Rinse a chilled cocktail glass or coupe with creme de violette, and discard the excess. Strain the rum mixture into the coated glass. Spray a mist of creme de violette over the full glass, and serve with a smile.
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