- 60ml Leblon Cachaca
- 25ml Raspberry Thyme Syrup
- 15ml Bittermens Amere Sauvage
- 15ml Lime Juice
- 2 Dash Bittermens Habanero Shrub Bitters
Add all ingredients together in a shaker with ice and shake vigorously. Strain into a cocktail glass over ice. Garnish with a sprig of mint and some raspberries.
This is a case where the cocktail came after the glassware. While in Shanghai, I stopped by a small curio store and found this gorgeous little pot. The photo doesn’t quite do it justice, but the soft sunset ombre colours really scream to me ‘Caribbean’. I wanted to fill this with something slightly tropical, but with a gentle, sophisticated bitter note, and the unfortunately under-appreciated (in Hong Kong, at least) Bittermen’s Amere Sauvage performs beautifully.
Raspberry Thyme Syrup
- 200g Fresh Raspberries
- 200ml 2:1 Sugar Syrup
- 1 tbsp Loose Fresh Thyme Leaves.
Heat sugar syrup in a pan over medium high heat until boiling. Once boiling, add raspberries and thyme leaves and reduce to a simmer for 20 minutes, breaking up the raspberries when possible. Strain through a fine mesh sieve and reserve.