½ cup fresh raspberries
2 teaspoons sugar
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