1.5 oz Evan Williams bottled-in-bond

.75 oz Montbisu raspberry liqueur

6 raspberries

Half a lemon, cut in quarters

1 heaping tsp natural sugar

Topo Chico

Muddled the fruit and sugar in a shaker, added the liquors and shook with ice, added Topo Chico and poured between shaker halves. Strained into the glass (pain in the ass with the fruit, if anyone has advice on that please offer it). Topped with some more of the fizzy water, it’s really very very good. Sweet enough, lemon oil from rind adds enough bitterness for some depth, bourbon and berries have an affinity, the fizz is delightful.

BTW, this saga started with an attempt at a raspberry caprinha that I literally poured out - it was not good.

  • Daisyifyoudo@lemmy.world
    1·
    2 years ago

    Was it not sweet enough? A heaping tsp of sugar seems like overkill, no? Sounds good though!

    And if the straining is a pain, maybe try using a fruit press.