Refreshingly delicious. This cocktail is made with grapefruit juice, raspberry syrup, and the unmistakable smoothness of Jameson Black Barrel. Created in Nashville’s 12th South neighborhood by bartender Will Schultz.
- 10 ml Dry Curacao
- 1 Edible Flower Petal to garnish
- 60 ml Ginger Beer
- 25 ml Grapefruit Juice
- 50 ml Jameson Black Barrel
- 100g Raspberries
- 10 ml Raspberry Syrup
- Ice Cubes
- To Make Raspberry syrup, add 250g white sugar, 250ml water and 100g raspberries to a saucepan and bring to a boil.
- Remove from the heat and allow to cool.
- Muddle the raspberries or add mixture to a blender.Strain through a sieve, bottle and refrigerate.
- Combine Jameson Black Barrel, dry çuracao, grapefruit juice, and raspberry syrup in a cocktail shaker and shake with ice.
- Strain over ice in a highball glass and top with ginger beer.
- Garnish with an edible flower and a raspberry.
Ingredients
- 10 ml Dry Curacao
- 1 Edible Flower Petal to garnish
- 60 ml Ginger Beer
- 25 ml Grapefruit Juice
- 50 ml Jameson Black Barrel
- 100g Raspberries
- 10 ml Raspberry Syrup
- Ice Cubes
How To Make
- To Make Raspberry syrup, add 250g white sugar, 250ml water and 100g raspberries to a saucepan and bring to a boil.
- Remove from the heat and allow to cool.
- Muddle the raspberries or add mixture to a blender.Strain through a sieve, bottle and refrigerate.
- Combine Jameson Black Barrel, dry çuracao, grapefruit juice, and raspberry syrup in a cocktail shaker and shake with ice.
- Strain over ice in a highball glass and top with ginger beer.
- Garnish with an edible flower and a raspberry.