A yummy recipe for Riley made with Mount Gay® Eclipse Barbados rum, Cointreau® orange liqueur, lemon juice, orange juice, lime juice, creme de cassis and raspberry syrup.

1 oz Mount Gay® Eclipse Barbados rum
1/2 oz Cointreau® orange liqueur
1/2 oz lemon juice
1/2 oz orange juice
1/2 oz lime juice
1 dash creme de cassis
1 dash raspberry syrup

Shake first six ingredients with cracked ice and strain into a chilled cocktail glass. Add a dash of raspberry syrup, garnish with a lime slice, and serve.

Serve in:
Cocktail Glass

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