© Lucas Allen
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Serves : Makes 1

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 Recipes

Recipe from Food & Wine Cocktails 2015

How to Make It


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.


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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