½ honey tangerine, cut into four pieces
2 tsp (10mL) sugar
8 to 10 fresh mint leaves
2 oz Bacardi Razz Rum
Place the tangerine and the sugar in a cocktail sugar and muddle well. Rip mint leaves into the shaker and toss in the raspberries and rum. Top with ice and shake vigorously. Pour into a highball glass. Top with soda water. Garnish with mint and raspberries.
– courtesy On the Curve Hot Stove & Wine Bar