½ cup fresh raspberries
2 teaspoons sugar
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2 ounces white rum
In a blender, purée the raspberries with the sugar. Strain through a fine mesh strainer (or squeeze through several layers of cheesecloth) to remove the seeds.
In a cocktail shaker filled with ice, combine the raspberry purée with the rum. Shake vigorously, then strain into a cocktail glass.
Alison Ladman, for the Associated Press