Food + entertaining

Raspberry Commodore Cocktail by Gabriel Cabrera

by Aaron Able May 15, 2015

Swing into summer with a fruity cocktail! We asked The Artful Desperado, Gabriel Cabrera for his take on a sweet summer escape. In this case, a berry twist on the classic Commodore.

“This cocktail is something I think Carmen Miranda would love to sip while having some fantastic me-and-my-insanely-awesome-fruit-hat time. Vintage vibes, mid-century classics, and booze: perf!” — Gabriel Cabrera

Raspberry Commodore Cocktail

1 oz cointreau (or other orange liqueur)
1 oz bourbon
1 oz freshly squeezed lemon juice
1 tablespoon raspberry puree (see recipe below)
Fresh raspberries for garnish

Instructions:

1. Place a tablespoon of raspberry puree at the bottom of glass filled with ice.

2. Shake bourbon, cointreau, and lemon juice and strain into the glass.

3. Garnish with fresh raspberries

Option: Add a splash of club soda to make a Commodore spritzer!

Raspberry Puree

1 pint fresh raspberries
½ cup of granulated sugar

1. Place raspberries and granulated sugar in a heavy-bottom pan over medium heat. Mash/muddle the raspberries with a fork or spoon.

2. Heat until sugar dissolves completely and puree thickens (5-7 minutes).

3. Remove from heat and cool completely.

Featured: Coupe Stemware // Wood Handle Bar Tools // Mid-Century Coasters //

Gabriel Cabrera is a food + prop stylist and photographer who resides in Vancouver, BC. You can follow him on Instagram, Pinterest and his blog The Artful Desperado.