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Knickerbocker

Here's a delicious drink to help you start thinking about summer. It's relatively easy to make and it's a classic, first published in The Bar-Tender's Guide by "Professor" Jerry Thomas way back in 1862. That happens to be the first cocktail book ever published, so we are talking about an old cocktail from a bygone era. Fortunately, the ingredients aren't.

This is a rum drink, and a stiff one at that. It requires a bit of raspberry syrup (or a bit more if it suits you). Making raspberry syrup is a small challenge but definitely worth the effort, and once you have it you can easily make a handful of tasty beverages, not to mention a fantastic sundae! To make raspberry syrup, you need raspberry juice and sugar. The best method is to squeeze fresh raspberries and use the juice to make a simple syrup. Just measure your juice

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Turn Signal

Here's a fun cocktail that is easy to make and tastes great. It's an easy-drinking whiskey concoction that is reminiscent of a sour, but instead of the acidic tang, you get a lightly bittersweet raspberry effect. Grapefruit juice isn't a tart citrus—if anything, it's a little sweet and bitter—and what better time to explore it than at the end of winter. Sure, you could wait for warmer months to make this as a refreshing thirst quencher, but we would rather grab the fruit now and enjoy it. In addition to grapefruit which is enhanced by the Campari, the Turn Signal also contains raspberry syrup. You can make this easily enough by following our fermented raspberry syrup recipe, but you don't have to take that much time if you don't want to. You could just puree some fresh or frozen berries, strain the juice and add sugar.

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Cranston

One of our favorite go-to cocktails to beat the heat of summer is the Mint Julep. Nothing quite compares to recipes that employ crushed ice for a frosty glass. And while you sip, the drink gets satisfyingly smoother and colder! Previous features like the Pontarlier Julep, the Port Light, or even swizzles like this one or that one are perfect examples. Using our freshly-made fermented raspberry syrup, we made this little gem to add to the growing list.

The Cranston was created by New York bartender Rafa García Febles. Rafa is a prolific cocktail creator and writer of the DrunkLab blog. In this simple recipe, he takes rye whiskey and

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Raspberry Cocktails

Columbia Cocktail

There are so many ways to use fruit in cocktails. Muddling fresh produce may be the easiest, but you can also freeze it for use off-season. More traditional options include preserving fruit as jams, syrups, shrubs or even liqueurs. We've been busy this summer with all of nature's bounty, and we'll be sharing some of our exploits in the coming months. Today, let's talk about raspberry syrup.

Making a syrup from raspberries is easy enough. The simplest recipe follows a basic formula of one part fruit juice with one part sugar. However, we wanted to take an approach that may seem a little unorthodox. According to the Jerry Thomas Bartenders Guide first published in 1862, it's better to add another step to the process. Fermenting the fruit juice for several days through natural processes (including the unrestricted

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