It’s after 5:00 pm on a Friday afternoon that is the start of a 3-day weekend. Well, sort of a 3-day weekend. I am sure there will be some work on Monday, but it won’t be a full workday. So, as far as I am concerned, it is a 3-day weekend.
Having stated that, I will confess that knowing I had one project to complete before starting my weekend, I was seeking the easiest way to complete that project. Luckily for me (and you, the reader), the easiest way also happens to be tasty and fun.
The remaining project was creating and writing about a new cocktail recipe. Conveniently, this week I received a few new recipes via email, and after reviewing the recipes, I found one that needed to be shared. The Pomchi Smash is the creation of mixologist, Paolo Votano of Bocca di Bacco in New York City.
So, while I could write more about how delicious drink this is, I simply will share the recipe. You get the benefit of getting to the recipe more quickly, and I get to start my 3-day weekend. Enjoy!
- 10 fresh raspberries
- 5 mint leaves
- 1-1/2 oz. Ron Abuelo Añejo
- 2 oz. cranberry juice
- 1 oz. fresh lemon juice
- 1/2 oz. simple syrup
- dash Angostura bitters
- ginger ale
- In a shaker, muddle raspberries with the mint.
- Add ice and all remaining ingredients, except ginger ale.
- Strain into an ice-filled highball glass, and top with ginger ale.
- Garnish with a raspberry and mint leaf.