It’s hard to believe that it’s almost October and fall is here (maybe because our season-less Santa Barbara weather is still sunny and beautiful. My “On The Rocks” column will be taking a brief hiatus as I am currently thinking up new fall-winter recipes to share with all of you (Being, ahem…professionals, Kelly and I first need to “test out” the products…wink wink). Today I thought it was fitting to share with you one of my favorite warm-weather cocktails….the raspberry mojito. Not only is it such a pretty drink, it is sooo delicious. Enjoy!
~3/4 shot of Bicardi Razz Rum
~3/4 shot of Bicardi Superior Rum
~Small splash of simple syrup
~Small handful of fresh raspberries
~Splash of sprite
*In a tall collins glass, muddle mint, raspberries, lime wedge (extract oils from rind), and simple syrup. Add rum, fill with soda and a small splash of sprite. Shake and serve on the rocks.
Note: the secret to a great mojito is plenty of booze (obviously), not too much simple syrup, and tons of fresh lime juice