1½ cups (180g) frozen raspberries, thawed
2 tablespoons 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
Blend raspberries and sugar in a blender until smooth. Push through a sieve over a large jug. Discard seeds.
Stir in juice, liqueur and vodka until combined. Pour evenly into four serving glasses (300ml-capacity).
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.
TIP! We used apple juice from the refrigerator cabinet of major supermarkets. For a change, replace with apple and raspberry juice. Other liqueurs can be used, such as coconut or orange.