Afternoon Suicide

Which Cocktails to Shake and which ones to Stir?

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Shaking or Stirring depends on the level of dilution and texture the cocktail requires.
As a rule of thumb, cocktails made with spirits, tonics and bitters should be stirred and stirring results in a smooth mouth feel with precise dilution of the spirits and liqueurs without melting the ice too much or making the cocktail cold and bland.
While cocktails that feature fruit juices, egg whites, cream or cream based liqueurs, should be shaken. Shaking in a cocktail shaker with ice beats it into a smooth texture before straining into a glass.

Afternoon Suicide1for Drinking Age Adultsauthentic Afternoon Suicide cocktail recipePT5M

Afternoon Suicide

Strong ABV ( between 20% and 30% ), Bold and noticeable.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.

blackberry cobbler or mixed berry pie

Fruity, refreshing, and slightly tart


  • White Rum 4 cl
  • Raspberry Liqueur 2 cl
  • Blackberries 6 -
  • Cider - -


Any Glass of your Choice


Afternoon Suicide
afternoon suicide is a popular Gin,Rum,Tequila,Vodka cocktail containing a combinations of White Rum,Raspberry Liqueur,Blackberries,Cider .Served using Any Glass of your Choice
Embrace sweet sorrow with this fruit-forward refresher featuring muddled blackberries, white rum and raspberry liqueur. The blackberries release juicy depth when mashed in the glass, while the raspberry liqueur contributes berry sweetness. Tart apple cider cuts the richness. Decorate with lemon, pineapple fronds and cherries for a festive vibe. Sweet yet complex, it balances sorrow`s poignancy with joyful consolation. An elegantly bittersweet elixir for quiet introspection.


Afternoon Suicide Ingredients


White Rum,Raspberry Liqueur,Blackberries,Cider,


Afternoon Suicide Recipe


Muddle the blackberries and orange slice in a highball glass while adding the liquids. Add crushed ice and decorate with a slice of lemon, a feather of pineapple leaves and cherries.

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  • White Rum

    In the making of Rum, the produce of the fermentation and distillation process of molasses is a transparent spirit, which is then aged in vats or barrels and the end result of the ageing is Rum.

    White Rum differs from Dark Rum in this process of ageing, while to produce a Dark Rum, the distillate is aged in a large charred oak barrel, White Rum is aged in big stainless still barrels.

    There are no legal categorisatoin of Rums and it's just a matter of practice that dark rum is used in cooking or is drunk straight or with a Cola , white rums are mostly used in cocktails.

  • Raspberry Liqueur

    Raspberry Liqueur is what a liqueur is, a neutral liquor, wine or gin with added flavours and sweetness from fruits, herbs and other ingredients.

    In Raspeberry Liqueur, raspberries are macerated with sugar in vodka, and vanilla pods are often added for a wider flavour profile, alcohol and sugar draw out the fruit's natural juices and essential oils into the spirit.

    Few popular raspberry liqueur brands would be

    • 1. Chambord Black Raspberry Liqueur.
    • 2. Bols Black Raspberry Liqueur.
    • 3. Giffard Framboise Liqueur.
    • 4. St George's Raspberry Liqueur.
    • 5. Mathilde Framboise Liqueur.

  • Blackberries

    The 99 line of Schnapps is produced by Barton Brands Ltd, now part of the Sazarec Company. The 99 line of Schnapps is the only 99 proof Schnapps and the tastes are intense and makes cocktails stand out. The crystal clear 99 Blackberries has the wild blackberries flavour that gives the tastebuds a jolt with the tangy fruit flavour, enjoy it neat or mix with apple juice or soda.

  • Cider

    Cider can be of two types, alcoholic and the non-alcoholic apple cider, of the alcoholic ciders, there are two varieties. One being, Hard Cider, which is a fermented alcoholic beverage made from apple juice, hard cider is akin to beer and is less alcoholic than wine. The other is, Dry Cider, which is also a fermented liquor made from apple juice, but the dry cider is allowed to ferment almost all of the sugar in apples and has less than 0.5% residual sugar and is more acidic and less sweet than Hard Cider. The yeast consumes the natural sugar of cider and makes the dry cider less sweet and highly alcoholic.

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