Put the rum, triple sec, lemon juice, gomme syrup, and frozen raspberries in a blender. Blend until smooth.
Add ice and keep blending until obtaining a “frozen” consistency. Serve very cold.
Blackberry Campari
Physalis Pisco Sour
Homemade grenadine
Sparkling wine & berries
SHIRLEY TONIC
TERERÉ WITH LEMON AND STRAWBERRY SLICES (COLD MATE)
STRAWBERRY MOSCOW MULE
KIWI AND BLUEBERRY SMOOTHIE
CHERRY MIMOSA
PASSION FRUIT AND RASPBERRY PISCO SOUR