The Raspberry Beret: My favorite cocktail I ever created.

I love looking up National Holidays for inspiration.

Yesterday, the country celebrated National Cocktail Day, and it ignited a wave of nostalgia within me. As I reflected on my 29-year journey in the restaurant business, I couldn't help but feel a rush of emotions for the countless cocktails I had the privilege of creating. Each one holds a special place in my heart, as they were inspired by a myriad of sources: the ingredients I adore, the captivating tales shared by chefs, and even the whimsical demands of vacationing clients in Hawaii, who entrusted me to be their personal mixologist for the week.

From the tender age of 16 to the seasoned age of 45, I worked in the restaurant business. I started tending bar at 18 years old at a bar where I honed my craft, surrounded by seasoned patrons whose average age ranged from 70 to 80. In that fine dining establishment, complete with a soothing piano lounge, I had the pleasure of concocting classic cocktails that whisked these esteemed guests away to a bygone era. Pink squirrels, rob roys, old fashioneds, and Bacardi cocktails flowed freely, while Brandy Alexander's became a cherished favorite. Those three formative years laid the foundation for my future as an innovator in the world of mixology.

My journey took me to diverse corners of the country, where I found myself working at remarkable establishments and collaborating with exceptional individuals. From trendy microbreweries to upscale wine bars owned by charismatic Frenchmen, and from kitchens commanded by James Beard award-winning culinary virtuosos to luxurious properties endorsed by Forbes, I experienced a kaleidoscope of flavors and atmospheres that enriched my craft.

In the last 11 years of my career, I delved deep into the realm of mixology. Crafting beverage menus for esteemed restaurants became my specialty, and I ventured into mixology competitions, where my skills were put to the test. I proudly earned accolades, graced the pages of magazines, and found my name and recipes published within the pages of a book: Top Ten Martini’s Miami Style. Order the book here.

Yesterday, as I embarked on a journey down memory lane, I pondered over the question: "Which cocktail do I miss the most?" It was a difficult decision, as each creation held a special place in my heart. But then, it hit me like a lightning bolt of flavor and nostalgia. Which drink do I miss sipping on the most?

The Raspberry Beret. (I don’t have a live picture of the drink from back in those days so I did my best to create an AI replication of it above)

It was in the year 2009 or 2010 when I resided in the vibrant landscape of South Florida, working under the tutelage of a James Beard award-winning chef who owned the restaurant where I served as a mixologist. At that time, my admiration for the legendary musician Prince was only half of what it is today, but my love for raspberries had always been unwavering so the name seemed fitting. They possessed an irresistible allure, and the mere thought of them could transport me to a world of tantalizing flavors.

Thus, the Raspberry Beret was born. This cocktail was a harmonious blend of ingredients that danced on the palate, creating a symphony of taste and satisfaction. It was an audacious creation, much like the diverse musical styles Prince effortlessly melded into his repertoire. Imagine a drink with a plethora of components that, on paper, may seem overwhelming, but when combined, they formed a masterpiece.

I took a leap of faith with this concoction, daring to combine elements that could have easily resulted in an overly sweet libation. But I discovered the secret to balance and refreshment. The Raspberry Beret showcased Kilo Kai Rum, a personal favorite of mine that had found its way into many of my cherished cocktails over the years. It was accompanied by Chambord, my first love, discovered in a dimly lit piano bar when I was just 18 years old. I would boldly order Kir Royales with my fake ID, feeling a rush of excitement and rebellion when I’d go out after work back then.

Licor 43, my secret weapon, a hidden gem that I have relied on throughout the years. It possesses an unparalleled ability to enhance any cocktail. Those who tasted my creations would marvel, "There's something extraordinary in here, something unknown but undeniably delicious." That, my friend, is the magic of Licor 43.

Raspberry Purée, a tantalizing element of this concoction. It must be unsweetened, vibrant and bursting with pure raspberry goodness. Its tartness adds a delightful twist to the mix.

The muddled lime and basil, a harmonious fusion of tang and herbaceous freshness. These ingredients lend a vibrant and invigorating note to the overall composition.

A splash of simple syrup, not overpowering but just enough to balance and elevate the flavors.

Water, the unsung hero of this ensemble. Without the long, refreshing splash of water at the end, the drink would have been overly sweet. However, with just the right amount, it cuts through the sweetness, creating a perfectly refreshing balance.

There is indeed a lot happening here, a captivating fusion of cultures and flavors. Rum from the Netherlands, Chambord from France, and Licor 43 from Spain. Fruits and herbs intertwine, creating a symphony of taste and aroma.

To craft this masterpiece, start by muddling two lime wedges and a handful of basil leaves in a splash of simple syrup. Then, add 1.5 oz of the exquisite Kilo Kai rum. Equal parts of Licor 43 and Chambord are the next stars to join the mix. A spoonful of unsweetened raspberry purée adds a touch of tangy perfection. Finally, the long splash of water, a crucial element that brings balance and refreshment. Shake the mixture precisely 32 times, a 4 time rhythmic 8 beat pattern reminiscent of music. (I always did this with all of my drinks through the years.) Strain it over new ice in a highball glass, and adorn it with fresh basil leaves and plump raspberries as a garnish. Ah, how I yearn for the days when I could savor this divine elixir once again. I’ll have to buy everything so I can make it at home.