| 4 fresh | Raspberries |
| 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 | Monin Pure Cane Syrup |
| 5 barspoon | Mascarpone cheese |
| 1 fl oz | Single cream/half-and-half |
Read about cocktail measures and measuring.
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.
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.
Alcohol content:
- 1.5 standard drinks
- 15.4% alc./vol. (30.8° proof)
- 20.8 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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