Frambuesa Colada

I have mixed my share of earnest, grown up, serious cocktails. But once in awhile it is fun to be a little frivolous.

I'm not talking about cutting corners or being lazy, just about going for smooth and even sweet tasts when that would be good.

At TOTC I enjoyed Jeff Berry and David Wondrich's seminar about the Dark Ages of Mixology between 1967 and 1988. To prove their point they started by blending a hap hazardly thrown together Martini or whatever you would call a glass of gin, vermouth and slush ice.

They did it without paying any attention to the proces - and asked a couple of the guests to taste their work - to illustrate the greatest problem of the dark age: Bartenders complete lack of pride in their job.

So someone glancing at my concotion of raspberry, lemon, rum and coconut cream could probably confuse it with sloppy work - it isn't I promise!

I just needed something relaxing to end my week. A week which started with a gig on the morning show of Denmarks most popular radio broadcast on Monday  where I shared my experience at TOTC and found myself recommending the Sidecar - at 8.30 a.m. 

So as I was transitioning into weekend mode I noticed quite a few lovely ripe raspberries on my plants and remembered I had a can of Lopez cream of coconut and a more Nordic edition of a Pina Colada seemed the thing to mix.

I cooked the raspberries for 5 minutes with a sprig of rosmary, the juice of half a lemon and some sugar - I even tweaked it a tiny bit with a dash or two of a lovely violette sirup I have.

Then I strained the sirup, cooled it a bit and mixed my Colada:

• 2 oz white rum - I used Havanna Club 3 Anejos
• 1 oz raspberry syrup
• 1 oz lemon juice
• 3 oz Lopez cream of coconut

Shake with plenty of ice and strain into tall glass over fresh ice.

Garnish to your hearts content and most importantly: Enjoy.