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Prep time
5 minutes
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Cook time
10 minutes
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makes
1 cocktail
Test Kitchen Notes
Bright raspberry syrup, a fresh squeeze of lime juice, and a few dashes of rose water tease out the citrusy, lightly floral notes of Patrón Reposado in this summery recipe. Crushed freeze-dried raspberries make for an extra-special garnish here, while a grapefruit slice is a nod to a classic Paloma.
This recipe is shared in partnership with Patrón Tequila. —The Editors
Ingredients
- For the cocktail:
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1/2 cup
freeze-dried raspberries, for the rim
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2 ounces
freshly squeezed grapefruit juice
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1 1/2 ounces
Patrón Reposado
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3/4 ounce
raspberry syrup
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1/4 ounce
freshly squeezed lime juice
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3 dashes
rose water
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Fever-Tree Club Soda, for topping
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Fresh grapefruit slice, for garnish
- For the raspberry syrup:
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6 ounces
fresh raspberries
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1/2 cup
water
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1/2 cup
granulated sugar
Directions
- For the cocktail:
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Prepare your highball glass: Blend the freeze-fried raspberries in a food processor until they have a sand-like consistency (you can also roughly crush them by hand) and spread on a shallow plate. Run a spent lime wedge around the rim of your glass and dip into the crushed raspberries to coat.
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Add all the ingredients—except the club soda—to a cocktail shaker filled with ice. Shake to combine, about 10 to 20 seconds, then strain into the prepared highball glass filled with ice. Top with club soda.
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Garnish with a grapefruit slice and serve.
- For the raspberry syrup:
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To a medium saucepan, add the fresh raspberries and water. Bring to a boil, then reduce the heat to a low simmer for about 10 minutes, gently swirling the pan every so often.
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Strain the mixture into a heat-safe container (discard the spent raspberries) and stir in the granulated sugar to dissolve. Let cool completely, then store in an airtight container in the fridge for up to 2 weeks.
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