I was pretty pumped to get some Mathilde raspberry liqueur. If you taste it on its own, it's like drinking a raspberry, no joke. The problem is, it doesn't mix very well. I think the key is to give the drink a hint, just an idea of the liqueur. If you want to give something actual raspberry flavor, well, look elsewhere. Unfortunately, I learned this lesson after attempting to make a raspberry flavored mint julep.
-1/2 oz raspberry liqueur
-2.5 oz Jim Beam (mmmm)
-loads of mint
-Fee's Whiskey Bitters
Now, in my head, this came out AWESOME. In reality, it came out a bit acrid. I ended up adding a bit more Beam and it balanced out. Sadly, I don't think this recipe is usable as it is. It needs some serious changes, but I don't know what. Any suggestions?
