Spirits

Zing! Went the Strings of My Heart

Name: Zing! Went the Strings of My Heart
Total time: 5 min
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

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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

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.