While taking wine-tasting classes, Philadelphia mixologist Sara Justice became obsessed with Beaujolais. “It has these strawberry and banana flavors that I thought would be delicious in a rum cocktail,” she says. Slideshow:  Rum Cocktail RecipesRecipe from Food & Wine Cocktails 2015 

Sara Justice

Gallery

Credit: © Lucas Allen

Recipe Summary

total:
5 mins
Yield:
Makes 1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a cocktail shaker, lightly muddle the jalapeño with the Raspberry Syrup. Add the rum, lime juice, wine, Zucca and banana liqueur. Fill the shaker with ice and shake well. Fine-strain into a chilled coupe.

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Notes

Raspberry Syrup: In a medium saucepan, combine 4 ounces of water with 3/4 cup superfine sugar and 1 1/2 cups raspberries. Cook over low heat for 15 minutes, smashing the raspberries. Remove from the heat and let stand for 30 minutes. Strain the syrup into a jar, cover and refrigerate for up to 4 days. Makes about 8 ounces.

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