Cocktail Corner: P&O’s Raspberry Creme Brûlée

We’ve been baking our way through lockdown with Culinary Corner recipes from some of our favourite cruise lines but we can’t deny it any longer; we deserve a drink. Avid P&O Cruises fans may recognise the Raspberry Creme Brûlée, a cocktail that’s arguably one of the most popular tipples on board. Here’s how to recreate it at home, sea view optional.

INGREDIENTS

Two parts Baileys

One part Chambord

Half part caramel syrup

Half part raspberry puree

One part single cream

Ice

METHOD

Mix all ingredients in a cocktail shaker with ice and shake well.

Add raspberry puree to a Martini glass.

Pour cocktail through a strainer into the glass.

Finish with three dots of raspberry puree or garnish with fresh raspberries.

Sit, sip and remember how good it feels to sail.

 

 

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Rebecca

Author: Rebecca

Editor of Into The Blue, Bolsover Cruise Club’s specialist cruise magazine. Writer for almost ten years – the words have tended to be more specifically about travel and cruising for six of those. Big fan of beaches, even bigger fan of New York. Still can’t pack a case for toffee and once discovered a stranger in the shower of her Airbnb.

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