Venezuelan rum aged using the solera method partners beautifully with raspberry and white crème de cacao to romance your guests.
Recipe and image courtesy of Santa Teresa
- 1.5 oz. Santa Teresa 1796
- 0.5 oz. White crème de cacao
- 0.75 oz. Raspberry syrup
- 0.75 oz. Fresh lemon juice
- 1 oz. Egg white
- Dehydrated raspberry powder to garnish
Combine all ingredients in a cocktail shaker and shake without ice. Add ice and shake vigorously. Double strain into cocktail glass. Garnish with dehydrated raspberry powder.