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Raspberry Custard Cream

Raspberry Custard Cream

C$34.00Price
A silky, berry-bright dessert liqueur inspired by our best-selling raspberry cream pie.
Before The Crabbie Goat Distillery existed, we ran a small pie restaurant known for one standout dessert: our raspberry cream pie. It was smooth, vibrant, and unforgettable — the kind of recipe people returned for again and again.
Our Raspberry Custard Cream Moonshine is a tribute to that customer favourite.
Crafted with 100% Canadian cream and raspberries grown right on our farm, this luscious liqueur blends real fruit with velvety custard notes for a flavour that’s both bright and indulgently smooth. At 17% alc./vol., it pours like a dessert and sips like a dream.
⭐ Tasting Notes
  • Aroma: Fresh raspberry, soft vanilla, subtle pastry sweetness
  • Flavour: Creamy custard, ripe berries, gentle tartness, and a silky finish
  • Texture: Thick, smooth, luxurious
💗 Perfect For
  • Enjoying over ice
  • Shaking into dessert martinis
  • Stirring into coffee or hot chocolate
  • Pouring over vanilla ice cream
  • Crafting beautiful, berry-forward cocktails
🍓 What Makes It Special
✔ Made with raspberries grown on our own orchard
✔ Blended with rich, Canadian dairy cream
✔ Small-batch crafted for exceptional flavour
✔ Naturally flavoured, vibrant, smooth
✔ A unique Crabbie Goat signature release
✨ How to Enjoy
Serve chilled on its own, over ice, or in simple dessert cocktails.
A standout on any bar cart — and a flavour guaranteed to capture attention.
Quantity

  • Recipes

    🍸 1. Raspberry Custard Cream Martini

    Ingredients:

    • 2.5 oz Raspberry Custard Cream Moonshine

    • 0.5 oz raspberry syrup

    • 1 oz half-and-half or bar cream

    Method: Shake gently with ice and strain into a coupe.
    Garnish: 1 raspberry + white chocolate shave.

    🍸 2. Blush Berry Rocks Pour

    Ingredients:

    • 3 oz Raspberry Custard Cream Moonshine

    • 0.5 oz simple syrup

    • 1 dash vanilla extract

    Method: Stir over ice.
    Garnish: Mint sprig.

    🍸 3. Raspberry Custard Iced Coffee

    Ingredients:

    • 2 oz Raspberry Custard Cream Moonshine

    • 2 oz cold brew coffee

    • 1 oz cream or milk

    Method: Build over ice and stir.
    Garnish: Cocoa dust.

    🍸 4. Berry Custard Float

    Ingredients:

    • 2 oz Raspberry Custard Cream Moonshine

    • 1 scoop vanilla ice cream

    • 3 oz cream soda

    Method: Add ice cream to glass, pour moonshine, top with cream soda.
    Garnish: Raspberry skewer.

    🍸 5. Raspberry Custard Mocha

    Ingredients:

    • 2 oz Raspberry Custard Cream Moonshine

    • 1 oz chocolate syrup

    • 4 oz warm milk

    Method: Combine in mug, moonshine added last.
    Garnish: Whipped cream + shaved chocolate.

    🍸 6. Creamy Raspberry Sunset

    Ingredients:

    • 2 oz Raspberry Custard Cream Moonshine

    • 1 oz grenadine

    • 2 oz cream

    Method: Shake gently and strain over fresh ice.
    Garnish: Orange twist.

    🍸 7. Raspberry Custard Cream Fizz

    Ingredients:

    • 2 oz Raspberry Custard Cream Moonshine

    • 2 oz club soda or lemon soda (low acid)

    • 1 oz cream

    Method: Build over ice, soda last.
    Garnish: Raspberry + mint.

    ⭐ RECIPES FEATURING VANILLA CRABBIE GOAT VODKA (2/10)

    These feature vodka as an enhancer, not the star.

    🍸 8. Vanilla Raspberry Custard Martini (Vodka Recipe #1)

    Ingredients:

    • 2 oz Raspberry Custard Cream Moonshine

    • 1 oz Vanilla Crabbie Goat Vodka

    • 0.5 oz raspberry purée or syrup

    Method: Shake with ice and strain into a chilled coupe.
    Garnish: Raspberry on rim.

    🍸 9. Raspberry Vanilla White Russian (Vodka Recipe #2)

    Ingredients:

    • 2 oz Raspberry Custard Cream Moonshine

    • 1 oz Vanilla Crabbie Goat Vodka

    • 1 oz cold brew coffee

    Method: Build over ice and stir gently.
    Garnish: Coffee bean trio.

    🍸 10. Creamy Berry Colada Twist

    Ingredients:

    • 2 oz Raspberry Custard Cream Moonshine

    • 1 oz coconut cream

    • 1 oz pineapple syrup (low-acid, NOT juice)

    Method: Shake lightly with ice, strain into a tall glass.
    Garnish: Toasted coconut.

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