This versatile liqueur recipe is broken into steps that are easy to follow but even easier to adjust to what ingredients or amount of time you have available. I’ve also developed a number of cocktail recipes to get you started including Barbie Highball, Barbie Daiquiri, Barbie Negroni, and the infamous Barbie Colada (Barbie head garnish is optional).
- 340g Frozen Raspberries (12oz bag)
- 340g Sugar
- 3-4 Limes, peeled
- 750ml Light Rum
- 1 tsp./5ml Coconut Extract
- 300 ml Whole Milk (For optional clarification process)
- Combine the peels from 3-4 limes with Raspberries and sugar.
- Cover and allow to macerate for several hours, stirring occasionally, until the sugar is melted and a syrup has formed.
- Combine the raspberry mixture with rum and the juice from the peeled limes, and stir to incorporate.
- Fine strain the solids from the liqueur.
- Add Coconut Extract, and stir.
- At this point, you can bottle the liqueur and be done. Store the liqueur in the fridge for 1 month (it won’t go bad but the flavors will start to degrade after a few weeks)
- Begin the optional milk clarification process by pouring the liqueur onto 300ml of whole milk.
- Allow this liqueur & milk mixture to curdle fully before attempting to strain. We have found that allowing this to sit in the fridge overnight yields the fastest straining time.
- After several hours, Pour the mixture through a fine strainer lined with damp cheesecloth (you can use coffee filters or paper towels if you don’t have cheesecloth)
- When you notice that the liqueur is straining clear, carefully lift the strainer and pour the strained liqueur back into the cheesecloth to strain again. This ensures that any milk solids that made it through the cheesecloth in the first few seconds don't make it into the final liqueur.