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.
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.
Is sweet enough, for sure, certainly more so than most of the drinks I like, but that seems appropriate for this. It is not like kool-aid at all, the bourbon flavor is there and the lemon oil, tastes complex.
Kept getting pulled away to do stuff around the house so I parked it in the freezer and poured more topo chico in later to finish drinking it, it was good diluted too.