A couple weeks ago I posted about my appreciation for ginger beer with spiced rum. This week I added a simple syrup infused with fresh raspberries. I use a 1:1:1 ratio for the syrup. I usually make 2 cups. Crush or chop the berries. Let them mascerate in the sugar for 5 to ten minutes in a medium sauce pot. Add the water & bring to a boil. Let cool and strain through cheese cloth. The flavor is potent. I like a mix of 1:1:3 syrup, clear rum , ginger beer. I don't know if there's an official name for the drink, but ginger & raspberry play so well together. The little kick from the rum only serves to step up the flavor. That and, in my opinion, the warming quality of ginger enhances the inebriating effect of the rum to such an extent that I'm not entirely certain that this sentence makes any sense.