Knickerbocker

Raspberry syrup and orange curaçao add two fruit accents to a rum-and-lime base. This version is shaken, strained and served over crushed ice, with berries adding a fresh garnish rather than extra muddled pulp.

Active preparation: 3 minutes

Ingredients

• 60 ml The Scarlet Ibis Trinidad rum
• 15 ml Orange curaçao liqueur
• 22.5 ml Fresh lime juice
• 15 ml Raspberry syrup, non-alcoholic
• 3 piece Fresh mixed berries, for garnish

Instructions

1. Measure Scarlet Ibis rum, Orange curaçao liqueur, lime juice and Raspberry syrup into a shaker and add cubed ice.
2. Seal the shaker and shake briskly until thoroughly cold, about 10–12 seconds.
3. Fine-strain into a chilled rocks glass over fresh crushed ice.
4. Finish with three fresh berries and serve promptly.