From Wember Castillo at Boston's RumBa.

Cocktail of the Month


“This was one of the first cocktails on the menu at RumBa, and it’s been so popular that we have kept it on,” says Wember Castillo. “This is the one we suggest when people just want a fruity drink. It’s on the sweet side.” The instructions call for shaking the drink, but Castillo advises that you can also roll it: once all ingredients are together, pour it from the mixing glass into a second, similar glass, and then pour it into the highball glass.

6 whole raspberries, plus garnish
3 pineapple dice, plus garnish
11⁄2 ounce Clément Premium Cane Rhum
3⁄4 oz Mathilde Pêche (peach schnapps)
1 ounce fresh sweet and sour

Place the fruit in a mixing glass and muddle briskly. Add the liquors, sweet and sour, and ice. Shake vigorously (or roll) and pour into a highball glass. Garnish with fresh pineapple dice and raspberries.

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