- 3/4 -ounce rum (recommended: Bacardi)
- 3/4 -ounce raspberry liqueur
- 2 ounces sweet and sour mix
- 2 ounces lemon lime soda
Mix all ingredients and pour over ice. Garnish with a cherry.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Rum Boogie Cafe