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Recipe

The Moulin Rouge

ByRonne Day June/July 2018 Issue

Servings:2

The flavors of the framboise in this cocktail are played up with the crushed raspberry-rimmed glasses, and balanced by floral St. Germain and bittersweet Chartreuse.

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  • 2 Tbs. sanding sugar
  • 2 Tbs. crushed freeze-dried raspberries
  • Lime wedges
  • 3 oz. St-Germain
  • 3 oz. white rum
  • 1 oz. framboise
  • 1 Tbs. Chartreuse
  • Cold sparkling water

Nutritional Information

  • Calories (kcal) : 370
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 36
  • Fiber (g): 0
  • Sugar (g): 34
  • Protein (g): 0

Preparation

  • Combine the sanding sugar and raspberries on a dish. Rim two short cocktail glasses with lime juice, then press into the sugar mixture to coat. Fill the glasses with ice.
  • In a cocktail shaker, combine the St-Germain, rum, framboise, and Chartreuse in a cocktail shaker, add a few ice cubes, and shake. Pour into the glasses. Top each with sparkling water.
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Fine Cooking Magazine - November/December 2020

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