Raspberry and Apple Crumble Cocktail

Serves 4, Prep 15 mins

1½ cups (180g) frozen raspberries, thawed 2 tblsps caster sugar

3 cups chilled cloudy apple juice (750ml) ¹⁄³ cup butterscotch-flavoured liqueur

¹⁄³ cup vodka

Pure cream and ground cinnamon, to serve

1 Blend raspberries and sugar in a blender until smooth. Push through a sieve over a large jug. Discard seeds. 2 Stir in juice, liqueur and vodka until combined. Pour evenly into four serving glasses (300ml-capacity).

3 Slowly pour cream over the back of a spoon held over each glass, to create a thin layer on top. Sprinkle with cinnamon. Serve immediately.