The Hazy Sunset

Hey Guys! This Week’s Drink of the week Sponsored by….


We wanted to do a special beer cocktail for you guys featuring delicious Tomoka Beer. When we first got in contact with them about sponsoring the drink of the week they wanted to focus on drinking local and supporting local businesses. With that they recommended that we use Copper Bottom Spirits. Copper bottom is a distillery right up way from Tomoka in Holly Hill. I said let’s do this so we got together and this is a slightly modified version of what we came up with. Enjoy! Drink local and check out Tomoka Brewing Company in Port Orange.

Yield: 16oz pint


1 can Tomoka Brewing Hazy Sunrise Wheat Ale
3 oz Copper Bottom Spirits Silver Rum
4-6 Raspberries
1/2 Raspberry Puree (recipe below)


In a 16 oz pint glass place the raspberries and muddle with the rum. Then add strawberry puree and top with ice cold Hazy Sunrise Wheat ale. Try not to drink it too fast. There’s a reason why it’s called a Hazy Sunset. and that’s because it’ll put you down! lol

The Beer we used

The Rum that we used

Raspberry Puree


2 cups of fresh Raspberries
1 lemon zested and juiced
1/2 cup of sugar
1/2 cup water


In a 2 quart sauce pan add all ingredients and allow to come to a boil. Reduce to a simmer for 5 mins stirring occasionally. Strain through a fine mesh strainer. Can keep in the refrigerator for up to 2 weeks.

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