Spinach and Artichoke Dip Pizza, the Ultimate Party Appetizer
Dawn of the Dead
- 1½ ounces rum
- ½ ounce lime juice
- 1½ ounces mint-raspberry syrup (10 mint leaves, 1 cup fresh raspberries, ½ cup sugar, ½ cup water)
- 1 ounce cranberry juice
- Rosé sparkling wine
- Make The Mint-Raspberry Syrup: In a medium-sized pot, combine the fresh mint leaves, raspberries, sugar, and water. Boil until the raspberries are soft and the mint leaves wilted, stirring occasionally. Mash the mixture through a fine mesh strainer until all the juice has been extracted, and discard the solids. Let it cool.
- In a cocktail shaker, combine the mint-raspberry syrup, cranberry juice, lime juice, and rum. Shake vigorously for approximately 15 seconds, and strain the mixture into a cocktail glass over ice. Top with a float of sparkling rosé, then garnish with a sprig of mint and skewer of raspberries, and serve.