Description
A simple, spiked lemonade recipe featuring our Rum 44, fresh lemon juice, and a homemade raspberry simple syrup.
Ingredients
Scale
- 2 oz. of Rum 44
- 1 oz. of fresh lemon juice
- 1.25 oz. of raspberry simple syrup
- 3 oz. of water
Instructions
- Combine all ingredients in a shaker.
- Add ice, and shake hard.
- Strain into a collins or highball glass over crushed or pebbled ice.
- Garnish with a lemon peel and fresh raspberry.
Notes
To make a raspberry simple syrup:
In a saucepan, bring 1 cup of water to a light simmer, then turn off the heat. Add 1 cup of sugar and one pint of rinsed raspberries to the pan, stirring and muddling the raspberries in the water as it cools. Strain the raspberries from the syrup, then store the syrup in a sealed container in the refrigerator for up to one week.
