Putting Raspberry Syrup to Work: Double ‘R’ Punch

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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.

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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.

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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!)

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I think the process went something like this:

  1. I was like “Ok, the Raspberry syrup is both sweet and tart and goes well with Lemon & Lime, so lets start there.”
  2. Then I wanted Orgeat to help smoooooth things out cause there was a lot of acid happening with the juices + syrup.
  3. But then I wanted anise so I thought Absinthe + Peychaud’s for extra spices and depth
  4. Finally the Rums: Plantation Barbados 5 for smoothness, Denizen Merchant’s Reserve for the funk to dry the drink out a bit.

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…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!

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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.

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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!

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Raspberry Simple Syrup

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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!

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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

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Yer gonna:

  1. Add Raspberries, Sugar and Water to a pot. Gently muddle Raspberries.
  2. Turn heat on low and bring to just below boiling, stirring occasionally.
  3. 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)
  4. Remove from heat, add Lemon juice and stir til it has mixed in.
  5. Strain through cheese cloth into an airtight container and cool.
  6. Will keep in the fridge for approx 2 weeks

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Strainy-strain-strain. You should have approx 1 cup of syrup at this point.

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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)
  • Apricots
  • Blackberries & Blueberries
  • Brandy, Cognac
  • Cinnamon
  • Cointreau
  • Lemon
  • Lime
  • Mint
  • Pineapple
  • Rum
  • Star Anise
  • Tequila

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!

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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!