Sunday, July 18, 2010

Amber Sunset

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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