Zing! Went the Strings of My Heart

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

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

Gallery

Recipe Summary

total:

5 mins

Yield:

Makes 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

Step 1

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.

Advertisement

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.

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Zing! Went the Strings of My Heart

Gallery

Recipe Summary

Ingredients

Directions

Notes

Reviews

All Reviews for Zing! Went the Strings of My Heart

Your Profile

Zing! Went the Strings of My Heart

Gallery

Recipe Summary

Ingredients

Directions

Notes

Reviews

All Reviews for Zing! Went the Strings of My Heart