- 2 ounces Bacardi Raspberry Rum
- 4 Mint leaves
- 4 Raspberries
- 1/2 ounce Agave nectar
- 1 ounce Lime Juice freshly squeezed
- Club soda splash
- Muddle mint leaves, raspberries, agave nectar, and lime juice together in a shaker. Fill shaker with ice and add rum; cover and shake until chilled. Pour entire contents of shaker into a Collins glass and top with club soda. Serves 1.
This recipe is from Anejo Mexican Bistro & Tequila Bar • 188 Main Street, Falmouth • anejomexicanbistro.com This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.
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