The Scarlet Ibis - A cocktail recipe by Michelle Hartsell Cocktail Engineer

 

What to do with fresh raspberries?  Why make a cocktail of course!  This cocktail is fruity and spicy and very nice on a warm afternoon.

Reserve a few raspberries from a 6oz pack for garnish.  Squish the remainder through a sieve to remove seeds and create a pulpy-juice base.  Add fresh squeezed juice from one lime.  This will make more than you need for 2 cocktails and will keep in the fridge for a few days.

To a shaker 1/3 filled with ice add

3 oz. tequila reposado (I used Herradura)
1 oz. Pepper Vodka (e.g. Hanson of Sonoma Habanero)
1 oz. raspberry liqueur (Vedrenne is a good one)

1 oz. Cointreau

1 oz. of the raspberry-lime juice

2 oz. of raspberry juice blend (e.g. Evolution brand)

Shake and strain into two chilled cocktail glasses that have been rimmed w/raspberry-chipotle sale (I purchased mine from D'Olivo in downtown Walla Walla, Washington).  Drop in a couple of raspberries for garnish.  To make it extra festive sprinkle some edible gold glitter in the coupe before straining in the cocktail (I purchased mine from Fancy Sprinkles).

Makes 2 cocktails.

Cheers!

The Scarlet Ibis is a beautiful tropical bird that calls parts of the Caribbean and South America home.