Garnish:
Crumbled Digestive biscuit
How to make:
First Layer: MUDDLE raspberries in base of shaker. Add Chambord, SHAKE with ice and fine strain into centre of glass.
Second Layer: Grate lemon zest into shaker. Add rest of ingredients, SHAKE all ingredients with ice and strain into glass over spoon so as to LAYER over raspberry base.
| 4 fresh | Raspberries (fresh) |
| 1/2 fl oz | Black raspberry liqueur (e.g. Chambord) |
| 1⁄2 fresh | Lemon peel (grated) |
| 2 fl oz | Absolut Vanilia vodka |
| 1/2 fl oz | Giffard Vanille de Madagascar |
| 1/2 fl oz | Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup) |
| 5 spoon | Mascarpone cheese |
| 1 fl oz | Single cream / half-and-half |
Read about cocktail measures and measuring.
Review:
Surprisingly, the biscuity top continues to float as you sip the vanilla cream layer right down to the point when you hit the raspberry base.
History:
Created in 2003 by yours truly after adapting Wayne Collins' original cheesecake recipe.
Nutrition:
There are approximately 329 calories in one serving of Upside-Down Raspberry Cheesecake.
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