Spirits Zing! Went the Strings of My Heart Be the first to rate & review! Colin O’Neill created this lush, nutty dessert cocktail for a Valentine’s Day menu. “I’ve always liked decadent and sort of sweet drinks,” he says. “It’s not really a guilty pleasure because I’m not ashamed of it at all.” Slideshow: Rum Cocktail RecipesRecipe from Food & Wine Cocktails 2015 By Colin O’Neill Published on July 7, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 5 mins Yield: 1 Ingredients 2 ounces aged rum, preferably Barbancourt 4-year 1/2 ounce Raspberry Syrup (see Note) 1/2 ounce heavy cream 1/4 ounce Frangelico Dash of chocolate bitters 1 large egg Ice 1 raspberry and finely grated dark chocolate, for garnish Directions In a cocktail shaker, combine the rum, Raspberry Syrup, cream, Frangelico, bitters and egg; shake vigorously. Fill the shaker with ice and shake again. Strain into a chilled coupe and garnish with the raspberry and chocolate. Notes Raspberry Syrup: In a medium saucepan, combine 4 ounces 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. Rate it Print