Lovebird

Venezuelan rum aged using the solera method partners beautifully with raspberry and white crème de cacao to romance your guests.

Lovebird

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.