The birthday cocktail

Makes two porthole infusers ( 24 oz)

If not using porthole infuser you can put all fruit ingredients into cheese cloth and submerge in alcohol mixture. To make sure the fruit is at bottom and not floating place small cup right side up on top of cheese cloth bag at bottom of pitcher and then pour alcohol mixture gently on top 

Ingredients

1 lime

1 orange

16 raspberries cut in half

2 oz. southern comfort

2 oz. chambord

2 oz. creme de cacao ( clear)

15 oz. tequila ( silver)

6 oz. Simple syrup ( combine 3 cups water and 2 cups sugar, boil for 20 minutes and cool)

Juice from lime and orange preparation ( see below)

Preparation

Using a canelling tool ( channeling tool)

Make two separate strips of lemon and orange zest

Using a knife cut away the peel cutting into the orange removing everything including the pith ( white bitter part before the peel) from Orange and lime 

Using a sharp knife cut away the sections of orange and lime ( you are cutting the main part of the orange and lime away from the outer covering) this is the skin that keep the flesh part together

Put all leftovers from making lime and orange sections and squeeze juice out into a bowl straining with a sieve

Mix alcohol, juice from orange and lime and simple syrup together into pitcher

Place porthole on it's side and remove 1 side of glass

Arrange raspberries ( 8 in each one, half of the lime and orange sections

Put lime and orange zest around post

Put glass back on porthole and push down glass to ensure that you have a good seal

Using a funnel pour alcohol mixture into each porthole

Ensure the porthole does not leak ( if they leak tighten screws a little more)

Do not put in stopper in until 30 minutes ( this allows for expansion)

Let infusion at room temperature for minimum of 2 hours

Serve over crushed ice