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This Raspberry White Russian Will Make Your Night!

This may just be your new favorite holiday cocktail. A twist on a classic White Russian, with black raspberry liqueur in place of the traditional coffee.
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This Raspberry Russian may just be your new favorite holiday cocktail. A twist on a classic White Russian, with black raspberry liqueur in place of the traditional coffee.

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Cheers to the holidays! Here, have a drink. Or two. Because that’s what the holidays are all about, after all: friends, family, and a good stiff drink to tide you over until they all leave (just kidding, of course, I’m over exaggerating. But I think we can all agree that a little booze makes everything better).

This recipe is a twist on the classic White Russian, replacing the traditional coffee liqueur with black raspberry instead. Add to that some muddled fresh raspberries and you have yourself a Raspberry Russian.

It may just be your favorite new cocktail, not to mention a perfect addition to your holiday party, with its festive red, white, and pink color and comforting creamy nature. It is festive and yet unique, a nice departure from the typical boozy holiday beverages like mulled wine and eggnog.

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It’d be perfect served as an accompaniment to dessert, alongside a bittersweet chocolate tart or buttermilk chess pie, almost like a dollop of liquid whipped cream (only better).

If you want to get even fancier, make a few trays of raspberry ice cubes to serve with the drinks. Fill a large silicone ice cube tray 3/4 full with water (slightly under-filling each cube will account for the volume of the raspberry) and plop a single fresh raspberry in the middle of each cube. Freeze overnight until solid. These raspberry ice cubes will make for a stunningly unique presentation, and you’ll get a little bonus in your glass when the ice finally melts.

Making this for a party? While you can’t make the entire thing ahead of time, you can set out glasses with 3 raspberries each, ready to be muddled. Pre-mix the cream and liquor in equal parts (1 ounce of each per serving), and refrigerate in a pitcher until ready to use.

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Then, when your guests arrive (or after dinner if you’d rather serve this with dessert), simply muddle the berries with some ice and then pour the cream mixture over top.

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