Dead Man's Fingers Raspberry Rum Cream Liqueur is a subtle blend of rum, raspberries and cream. Using Dead Man's Fingers outstanding Caribbean rum, which they have blended with a smooth rich cream revealing delectable raspberry flavours for a great tasting rum liqueur. This smooth, velvety, rum liqueur with aromas of fresh raspberries, is delicious when served over ice.
By the way, San Francisco World Spirits Competition Silver Winner 2022!
Let's make some tasty cocktails!
RASPBERRY DREAM B-OAT
- 50ml Dead Man’s Fingers Raspberry Rum Cream Liqueur
- 30ml Coffee Liqueur
- 30ml Oat Milk
Pour all ingredients over cubed in a rocks glass and stir. Garnish with three fresh raspberries on a skewer.
RASPBERRY DEATH WISH
- 50ml Dead Man’s Fingers Raspberry Rum Cream Liqueur
- 25ml Raspberry Syrup
- 1 Scoop Raspberry Ice-Cream
- Garnish: White Chocolate, Freeze Dry Raspberries or Sprinkles
Rim a margarita glass with melted white chocolate and dip into freeze dry raspberries or sprinkles. Add all ingredients to a shaker and shake well. Pour into glass.
DEAD MAN'S RASPBERRY RIPPLE
- Dead Man’s Fingers Raspberry Rum Cream Liqueur
- 150ml Oat Milk
- 25ml Cream
- 1 Scoop of Vanilla Ice Cream
- Raspberry Syrup
- Garnish: Whipped Cream and Freeze Dried Raspberries or Sprinkles
Add all ingredients to a shaker and shake well. Pour into a tall glass. Garnish with whipped cream and freeze dried raspberries or sprinkles.
RASPBERRY ESPRESSO MARTINI
- 50ml Dead Man’s Fingers Raspberry Rum Liqueur
- 20ml Frangelico
- 50ml Cold Brewed Coffee
Add all ingredients over cubed ice in a shaker, shake vigorously for 20 seconds and then strain into a Nick & Nora glass or coupe glass and garnish with a raspberry.
BERRY DEAD MAN’S HOT CHOCOLATE
- 50ml Dead Man’s Fingers Raspberry Rum Cream Liqueur
- 1 Tablespoon Cocoa Powder
- 150ml Milk or Non-Dairy Milk of your Choice
- Garnish: Whipped Cream, Toasted Marshmallow, Sprinkles, Metallic Balls
Heat milk on hob or in microwave until steaming hot (be careful not to let it boil). Whisk in coca powder until completely combined. Stir in Raspberry Rum Cream Liqueur. Pour into Latte Glass. Garnish with whipped cream, toasted marshmallow, sprinkles and metallic balls.
DEAD MAN’S RASPBERRY SUNDAE
- 50ml Dead Man’s Fingers Raspberry Rum Cream Liqueur
- 150ml Oat Milk
- 25ml Cream
- 1 Scoop of Vanilla Ice Cream
- Garnish: Chocolate Syrup, Whipped Cream, Sprinkles & Metallic Balls
Drizzle tall glass with chocolate syrup. Add all ingredients to a shaker and shake well. Pour into glass. Garnish with whipped cream, sprinkles.
Whatever you do – enjoy!
