John Myers
Raspberry-Vanilla-Razz Liqueur
The perfect raspberry-vanilla-razz liqueur recipe with a picture and simple step-by-step instructions.
- 300 g Fresh raspberries
- 300 g Frozen raspberries
- 600 g Rock sugar
- 6 Discs Ginger
- 1 pod Vanilla
- 1 bottle Bacardi Razz
- 1 bottle Vodka
- Rinse a liqueur balloon or a vessel with a wide neck or a large opening with very hot water.
- Sort and rinse the fresh raspberries.
- Pour the rock sugar and the fresh and frozen raspberries into the container.
- Cut the vanilla pod lengthways and scrape out the pulp with a knife and add to the raspberries.
- Add the razz and vodka, close the jar and let it steep for about 6 – 8 weeks in a light place. The contents should be “moved / gently shaken” briefly once a day.
- The liqueur is ready when the rock sugar has completely dissolved! After the resting time, strain the liqueur through a cloth. If you like the liqueur a little thicker, you can puree some of the fruit and add it back to the liqueur.
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