Alright y’all, it’s the first day of autumn and at this point I have to admit something: no matter what season it is, I want a Tiki drink. Adding to this constant desire is the bottle of Raspberry syrup I made last week, which goes SOOOO well with Rum. So no matter what the weather, as long as you’ve got Raspberry syrup, Orgeat, and Rum, you could really get into this Punch.
The thing about Raspberry syrup is that it can totally be used in place of Grenadine. I was reading through tons of recipes from the Prohibition era and there was actually a high number of instances where Raspberry syrup was called for or used as a Grenadine sub. The other thing I found interesting was that almost all of these recipes used Brandy or Rum as the base spirit.
Hell yeah. Rum. Rummmmmmmmmmm. I’m starting to think that my brain is automatically like, “but how can I put ingredient ‘x’ with Rum?”
And note my new (vintage) Planter’s Punch glass! Isn’t it cute? So cute! And appropriate since I am using Jamaican Rum in this recipe! (Thank you Denizen Merchant’s Reserve!)
I think the process went something like this:
- I was like “Ok, the Raspberry syrup is both sweet and tart and goes well with Lemon & Lime, so lets start there.”
- Then I wanted Orgeat to help smoooooth things out cause there was a lot of acid happening with the juices + syrup.
- But then I wanted anise so I thought Absinthe + Peychaud’s for extra spices and depth
- Finally the Rums: Plantation Barbados 5 for smoothness, Denizen Merchant’s Reserve for the funk to dry the drink out a bit.
…Mint for aroma and cause it’s so pretty with the red color of the drink. Same reason for using a Blue umbrella: colors are important when creating drinks! It’s like you’ve made a tiny, albeit temporary work of art!
Double ‘R’ Punch
- 1 1/2 oz Plantation Barbados 5 Year Rum (Sub a smooth, aged Rum)
- 3/4 oz Denizen Merchant’s Reserve 8 Year Rum (Sub Jamaican Rum)
- 1/2 oz Raspberry Simple Syrup
- 1/4-1/2 oz Orgeat*
- 1/2 oz fresh Lime Juice
- 1/4 oz fresh Lemon Juice
- 2 dashes Peychaud’s Bitters
- 8 drops St. George Absinthe Verte
- Garnish: Mint sprig, Tiki Umbrella
Combine ingredients over ice and shake. Double strain into Planter’s Punch glass or Collins glass over crushed ice and garnish.
*Totally depends on your Orgeat. I’m using homemade Orgeat and it’s not as sweet as something like B.G. Reynolds Orgeat. I’d recommend starting with 1/4 oz, taste the drink, then add more if needed.
This photo is really making me wanna escape to a tropical place…like right meow.
Cheers and have tons of fun with your Raspberry Syrup drinks!
Every saturday I go to the Farmer’s Market at Grand Army Plaza in Brooklyn. It’s a 5 min walk from my lil apartment and definitely the highlight of my week. Last Saturday, I picked up a couple of cartons of Raspberries and decided to make a tasty syrup to use in Cocktails.
Ready? Let’s go!
I wanted to keep a carton for garnishes (and to eat) so I made this recipe with one cup of Raspberries instead of two. I also used the following recipe because I wanted this to be a Simple Syrup recipe that would be consistent with other simple syrups we use in drinks.
Yer gonna need:
- 1 cup freshly washed Raspberries
- 1/2 cup Cane Sugar
- 1/2 cup Water
- 1/4 tsp Lemon Juice
- Add Raspberries, Sugar and Water to a pot. Gently muddle Raspberries.
- Turn heat on low and bring to just below boiling, stirring occasionally.
- Reduce heat and simmer for around 15 mins, stirring often. (You really don’t want it to boil or you’ll lose the brightness from the Raspberries)
- Remove from heat, add Lemon juice and stir til it has mixed in.
- Strain through cheese cloth into an airtight container and cool.
- Will keep in the fridge for approx 2 weeks
Strainy-strain-strain. You should have approx 1 cup of syrup at this point.
Now, what to do with this? Well, I did what I always do and looked up “Raspberries” in The Flavor Bible. Some notable pairings include:
- Almonds (think Orgeat)
- Blackberries & Blueberries
- Brandy, Cognac
- Star Anise
and a bunch of other things.
Now based on the above list, I feel like we could make several Tiki drinks. Odd to me that Gin isn’t listed since the Clover Club is possibly the most famous Raspberry cocktail of all time. However, TEQUILA…now that sounds really interesting!
I’m currently working on a few ideas and will post the drinks when they’re ready. If you come up with a fabulous Raspberry cocktail (preferably one a bit outside of the “Clover Club” box), lemme know!
Cheers and happy syrup making!
If you follow me on Instagram, you know that I recently received the Death & Co Book as a present from my fabulous girlfriend. THAT BOOK IS EVERYTHING. The Cocktail recipes are outrageous but what has really stuck with me are the infusions, syrups and batched ingredients. It reminded me that back in the spring/summer, I was infusing anything I could think to put together. Well, I’m back in the kitchen gettin’ busy with Holiday Infusions and Syrups.
Here we go!
This one is from the Death & Co book but I adjusted the ratios a bit. I found their version to be underwhelming and I wanted MORE CACAO!
Cacao Nib Infused Campari
- 500 ml Campari
- 4 heaping tablespoons Cacao Nibs (like how I went from Metric to Imperial units?)
- In jar combine Campari and Cacao Nibs
- Let sit for 4 hours, gently rolling or stirring if you have a wide-mouthed jar (you don’t really want air bubbles to happen, just to agitate the liquid)
- Double strain into container
I’m gonna use this one in ALL the Xmas Cocktails! Oh and eat the cranberries after you’re done infusing! They’re sooooooo delicious!
Cranberry Infused Dolin Rouge
- 250 ml Dolin Rouge or other Sweet Vermouth. (But try to get Dolin Rouge, it’s so perfect with Cranberries.)
- 250 ml dried Cranberries (by Volume). I don’t have a scale. Do you have a scale? Lucky you.
- In Jar combine dried Cranberries and Dolin Rouge
- Let sit for 48 hours gently rolling or stirring if you’ve got a wide-mouthed jar
- Double strain into container
- Eat the Cranberries or give them to a friend
Yep, it’s back. This is my favourite thing ever and I use it in a lot of summer cocktails. For winter, I’m gonna use it in Punch!
Pineapple infused Plymouth Gin
- 500 ml Plymouth Gin
- Two handfuls of Pineapple Chunks
- In jar, combine Gin and Pineapple Chunks
- Let sit for 24 hours occasionally shaking. Yep, get up at 4 am, shake it and go back to bed.
- Taste. If you would like it to be more Pineapple-y, discard used Pineapple and add more fresh Pineapple. Let sit for another 24 hours. Rinse, repeat.
- When it is to your liking, double strain into container.
This one I got straight from the Death & Co Book. It’s sensational. Hot damn! Back to Imperial measurements.
Cinnamon Bark Syrup
- 1 oz or approx 0.06 lb Cinnamon Bark
- 2 Cups of Water
- 2 Cups of Sugar (Demerara used here)
- In sauce pan, muddle Cinnamon Bark until it is in shards
- Add Sugar and Water and slowly bring to a boil
- Reduce and simmer for 4 minutes
- Let sit overnight
- Double strain into container. Smell it. It’s so damn amazing.
Good luck to you and happy infusing/syruping! Holiday Cheers!