Rrazz-berry Phantom

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1½ oz. vodka
¾ oz. raspberry simple syrup (see below)
1 oz. pomegranate juice
1 oz. Cointreau
5 dashes rhubarb bitters
Juice of a quarter lime

For the simple syrup
1 cup sugar
1 16 oz. package frozen raspberries, reserve some for garnish


Make the simple syrup. Combine 2 cups of water and sugar in a small saucepan and bring
to a simmer on stovetop. As soon as the sugar has dissolved completely, remove from
stove and set aside. In another small saucepan, combine the frozen raspberries and ¼ cup
of water. Bring to a simmer and cook for 10 minutes. Pour into a strainer with a bowl
underneath and work the raspberries with a wooden spoon to push the juice into the bowl.
Discard the raspberry pulp. Combine the raspberry juice and the simple syrup.

To make cocktail, combine all ingredients in a cocktail shaker filled with ice. Shake
frantically and pour into a cocktail glass and garnish with a frozen raspberry.