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Raspberry Smash


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Raspberry Smash

FROM PAPPAS BROS. STEAKHOUSE, IN DALLAS.

by DAVID ALAN JUNE 2015

The Pappas brothers have operated restaurants in Texas since the seventies, following in the footsteps of their grandfather, a Greek immigrant who was a successful restaurateur in his own right. Now with more than eighty locations, the company is still family-owned and staffed by generations of Pappases. Befitting such an esteemed history, there’s not an expense spared in the lush appointments of the steakhouses (one in Dallas and another in Houston), and the bar is no exception. Scissors-32x32.png

RASPBERRY SMASH

4 raspberries, plus a few more for garnish

1 ounce thyme-infused simple syrup (many recipes can be found online)

1 1/2 ounces Caña Brava rum

1/2 ounce Suze

1 ounce fresh-squeezed lemon juice

1 sprig fresh thyme, for garnish

powdered sugar, for garnish

 

In the bottom of a mixing tin, muddle raspberries and thyme syrup. Add spirits and lemon juice and fill with ice; shake vigorously to chill. Strain onto crushed ice in a julep cup, Indian water cup, or rocks glass. Garnish with fresh raspberries and a sprig of thyme and dust with powdered sugar. Scissors-32x32.png

 

http://www.texasmonthly.com/story/raspberry-smash-pappas-bros-steakhouse-recipe

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