A summery Sour riff with notes of berries and cherries 🍹🍒🍓 The trio of rums (Blended column and pot still rum finished in Zinfandel barrels, Aged agricole rhum, dark overproof rum) result in a base with notes of creme brûlée, red fruit, brown sugar, molasses, and coffee. These flavors help accentuate the flavors of the cherry (muddled fresh and Maraschino liqueur) and raspberry (syrup). Fresh lime juice helps bridge the tart raspberry notes with the rum while also adding balancing acidity and the dash of bitters adds complementary hints of coffee and dark chocolate. A delicious drink! Muddle 3-5 pitted fresh cherries in .25 oz Maraschino Liqueur (Luxardo; Leopold Brothers) Add: 1 oz Blended Aged Rum (Four Square Zinfandel Aged Rum adds nice red fruit notes from its time in ex-wine barrels) .5 oz Aged Agricole Rhum (Trois Rivieres has excellent flavors of crème brûlée and poached tropical fruit that are great here; Neisson Eleve Sous Bois or Clement VSOP are good subs) .5 oz Dark Overproof Rum (Plantation OFTD, Golden Devil Overproof, etc all work well; notes of molasses, coffee) .75 oz Fresh Lime Juice .5 oz Raspberry Syrup (add 1/2 C ripe raspberries, 2 Tbsp granulated sugar, 1 Tsp Fresh Lemon Juice to food processor and pulse until combined) 1 dash Crude Big Bear Bitters (coffee and cocoa) Shake with ice and double strain into a chilled double rocks glass with a large ice cube. Garnish with a fresh raspberry #berryandcherryseason