Summer cocktail recipe: Raspberry Basil Rum Fizz

Michelle Leon

A sweet sip for the Fourth.

Right now, the Twin Cities has that sultry tropical vibe, so we thought you would appreciate a rum cocktail to complement the heat. This one is a variation on the Mojito, with basil playing the role of the mint while adding a more complicated spice note. Topping this drink with Prosecco brings a lemony lightness and fizz. Let this fine sip be the red in your red, white, and blue for the Fourth of July.

Raspberry Basil Rum Fizz
makes 2 cocktails

4 oz. rum
1 oz. Grand Marnier (or Cointreau)
1/4 cup raspberries
juice of one small lime (roughly 1 oz.)
6 large basil leaves
prosecco

In a drink shaker, muddle raspberries with lime and four basil leaves. Add rum and Grand Marnier. Fill a cocktail glass with ice and shake until thoroughly chilled. Strain into two chilled glasses or run through a fine mesh sieve first, if desired, to remove the seeds and pulp. If you like your cocktail "Mojito style," muddle quartered lime, raspberries, and basil in two tall glasses, add half the rum and Grand Marnier into each, stir, and serve on the rocks. Top with chilled Prosecco and garnish with a basil leaf.