Riggs and Murtaugh
I am on a mission to convince you that rhum and tequila are a really, really good pair. They complement each other better than partners in a buddy cop movie (Lethal Weapon anyone?). They’re as natural as PB&J. You get the idea. Recently I brought this dynamic duo starred in a stirred, martini-esque format. If that’s not your style, then how about a fruit-forward sour?
The fruitiness comes from another great pair, raspberries (fresh/muddled) and peach (in the form of a delicious lemony, herbal-forward syrup). These flavors were a match made in heaven for the tequila/rhum base. If you don’t go through the steps to make the syrup (which you should consider because it’s super flavorful), I would imagine this template would work well with other fruit syrups or even some jam.
Recipe
1.75oz blanco tequila (@elbandidoyankee, gifted)
0.25oz unaged rhum agricole (@rhumclementusa)
0.75oz peach/lemon/herb syrup
0.75oz lemon juice
5 raspberries
Muddle raspberries with syrup. Add remaining ingredients and shake with ice until chilled. Fine strain into tall glass and filled with crushed ice, garnish with fresh lemon balm (or mint), raspberry, and lemon peel. Cheers!!
