Cocktail: Raspberry Summer | CUESA

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Cocktail: Raspberry Summer


Erick Castro, Bourbon & Branch.


2 ounces Zacapa Rum
3-4 Raspberries
1 ounce Lemon Juice
¾ ounce Turbinado Simple Syrup
¾ ounce Ginger Puree
2 dashes Angostura Bitters



In a pint glass muddle the raspberries. Then add rum, lemon juice and simple syrup, ginger puree and bitters. Add ice. Shake & strain into a tall glass on the rocks. Top with soda water & garnish with mint leaf.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »