Do you ever run into the problem where you buy an ingredient for a dish and then you never use it again? I try to avoid that and if something has an odd ingredient I’ll see if I can leave it out. Sometimes though, you can’t get away with it and you just have to get some random ingredient and hope you use it up in the dish.
We ran into this problem last year when Andy and I canned a Blackberry Framboise sauce. Framboise is (as I’m just realizing now) a raspberry brandy (also raspberry beer), as you can see from the picture, I purchased a raspberry liquor. At any rate, this liquor didn’t get drunk as I wasn’t sure what to do with it and beer is just easier.
We ran into this problem last year when Andy and I canned a Blackberry Framboise sauce. Framboise is (as I’m just realizing now) a raspberry brandy (also raspberry beer), as you can see from the picture, I purchased a raspberry liquor. At any rate, this liquor didn’t get drunk as I wasn’t sure what to do with it and beer is just easier.
Since Andy is storing our beer in our creepy basement, and I’m not fond of traipsing down there, I’ve been drinking more mixed drinks. Shuffling the raspberry liquor around finally got me figuring out what to do with it. Consulting the experts was the first step; however, I didn’t have campaign or some of the other essential ingredients. Improvising was in order! The end result is quite tasty, with a refreshing lift of raspberry and a beautiful maroon shade that fades darker toward the bottom.
The Ingredients:
1 shot vodka
1 ½ shots raspberry liquor (or perhaps another fruity liquor?)
3 ice cubes (I’m a stickler for this)
1 can “citrus soda”
The Process:
Put your ice cubes in the glass. Pour over vodka, then liquor. Top glass off with soda and stir together. Enjoy! (Responsibly please, I’m not to be blamed for raspberry overindulgence)
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