THE STORY BEHIND THE COCO-RASPBERRY COLADA I recently learned Washington State is one of the top producers of raspberries, and so I wanted to make a cocktail that captures the beautiful Pacific Northwestern summer in a glass. This is a riff on one of my favorite drinks, the Miami Vice, and a cross between a Strawberry Daiquiri and Pina Colada. INGREDIENTS 2 ounces rum, divided 1 ounce lime juice 2 ounces cream of coconut 2 ounces pineapple juice 4 to 5 raspberries, plus more for garnish Lime wheel, for garnish DIRECTIONS Add raspberries, lime juice, and 1 ounce of rum to a cocktail shaker. Shake to combine, and then strain over crushed ice into a Collins or beer glass. In another (or clean) shaker, add cream of coconut, pineapple juice, and 1 ounce of rum. Shake coconut mixture to combine, and then strain on top of the raspberry mixture into the glass. Garnish with fresh raspberries and a lime wheel.