Little Rhody is known for clam cakes, hot weiners and Del’s Lemonade. But did you know our signature drink is a Rhode Island Red Cocktail? Read on for the details.
Vincenzo Marianella, cocktail master from California, created this cocktail to honor the anniversary of Rhode Island’s Royal Charter of 1663. You can read his recipe on liquor.com.
While I currently reside in New Hampshire, Rhode Island was my home for 50 years and will always be home.
It’s where most of my family lives and I still visit monthly.
You can’t beat Rhode Island in the summer. From Newport to Narragansett, Block Island and more, there is always something to do and the restaurants are amazing!
Just don’t ask me about the taxes. That could be one of the reasons why I now live in the wonderful tax free state of New Hampshire!
While home in this very strange time of self quarantine, I started thinking about a fun collaborative article to write.
I’ve seen lots of things written about various food recipes that represent each State, but I didn’t see much about signature cocktails.
So I thought it would be cool to feature a cocktail from each State. Today I’m starting with Rhode Island, and will be sharing New Hampshire next.
I’ve lived here for 2 years now, so I have a pretty good feel for what signifies New Hampshire. We are known as the brewery capitol after all!
I’ve reached out to the blogging community to submit cocktail recipes for each State and hope to have that completed next week. There are so many good ones and there were a few that surprised me.
Now let’s get to the Rhode Island Red. There is a printable recipe card attached at the end of this for your convenience.
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How To Make A Rhode Island Red Cocktail
Ingredients (Serves 2)
- 16 Fresh Raspberries
- 4 oz Tequila
- 1 oz Chambord
- 1.5 oz Lemon Juice
- Dash of Bitters
- 6 oz Ginger Beer
- Fresh Mint
Start by muddling the fresh raspberries in a bowl and set aside.
I was excited to try out my new cocktail shaker set that includes everything you need!
Add all ingredients, except raspberries and ginger beer, to a shaker and fill with crushed ice.
Shake and pour into two tall glasses filled with fresh ice.
Divide the muddled raspberries evenly to each glass.
Top with ginger beer and stir gently.
Garnish with fresh mint and lemon peel if desired. Toast Little Rhody!
Thanks for stopping by. Cheers!
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