How to Make Raspberry Liqueur (Chambord) and a Raspberry Cosmopolitan

How to Make Raspberry Liqueur for a Raspberry Cosmopolitan

November 23, 2012

I’ve been bitten by a bug the past couple of years that has infected me with a burning desire to make my own liqueurs. Not only great for my own use but they’ve been the star of my holiday gift baskets. I started in 2010 with Cranberry Liqueur and I’m still smitten. Delicious, gorgeous AND easy to make…pretty perfect in my book. Cranberry opened the door and in rushed Limoncello and both Coffee and Chocolate liqueurs. They all had one thing in common and that was vodka. I was anxious to try something new this year and Chambord has always been a favorite of mine. Seemed perfect timing;  stock is diminished and it was either purchase a bottle or make some and I’m delighted I can now call Raspberry Liqueur another success from my brewing facility kitchen.

It seemed that the stars were aligned for this one. I had just received a nice bottle of Camus Cognac to taste. Although recipes for raspberry liqueur typically call for brandy, cognac is simply a brandy that is produced in the Cognac region of France. The name is also used to describe any very fine quality brandy. Often served as an after dinner drink in a large snifter allowing for the scent to be a part of the enjoyment, it is savored with tiny sips.

Camus youngest Cognac, the Very Special is a blend of different eaux-de-vie of the Cognac region. Both the VS and VSOP have a new screw cap, which serves cocktail measures (as its at 20ml). Though not often thought of as an ingredient in a cocktail, this particular blend may be used for mixed drinks and cocktails, or on the rocks.

I thought it not a huge stretch to include it as an ingredient in an elegant liqueur and felt it even more appropriate as I intended to replicate a liqueur from France. Many folks would disdain wasting a fine cognac in this fashion but what I loved about this bottle was that it was young and much less expensive than those bottles that just seem synonymous with a gorgeously appointed study, men in large, tufted chairs and the scent of a fine cigar in the air. I didn’t feel like I was wasting a good thing by using it in a lesser fashion at all; as a matter of fact I’m certain it elevated the finished result.

I’ve included a recipe for a Raspberry Cosmopolitan but this is delightful in any number of ways. Served in cordial glasses, it’s great alone but we also enjoyed it with champagne and/or sparkling water. It’s beautiful, festive and not to mention…easy and fast. No month long wait for the vodka to mellow with this one. Start it now and be serving it next weekend!

Homemade Raspberry Liqueur
  • 12 ounces raspberries (about 2½ cups)
  • 2 cups dry red wine
  • ½ cup cognac
  • 1 Tbsp vanilla bean paste or 1 whole vanilla bean, split and scraped, seeds and pod reserved
  • 1 Tbsp lemon zest
  • 1 cup sugar
  1. Place the raspberries in a bowl and gently mash them with a muddler or the back of a spoon. Pour into a 1-quart sealable glass jar and add the red wine. Shake well.
  2. Pour the brandy into a pint-sized sealable glass and add the lemon zest and vanilla paste. Seal and shake the jar.
  3. Let both jars steep for 2 days, shaking the contents each day.
  4. After 2 days have passed, line a fine mesh strainer with cheesecloth. Strain the raspberry-wine mixture through the strainer; use the raspberries for another use if desired.
  5. Set aside one cup of the raspberry infused wine and pour the remainder into a small saucepan.
  6. Add the sugar and heat over medium heat until the sugar is dissolved and the mixture is syrupy, 5 to 7 minutes; let the syrup cool to room temperature.
  7. Strain the brandy mixture through the strainer lined with new cheesecloth. Combine the infused brandy with the cooled raspberry syrup in a quart-sized sealable jar.
  8. Add the reserved cup of raspberry wine. Seal and shake, then let rest at room temperature for 2 days.
  9. Refrigerate and store for up to 1 month.
Raspberry Cosmopolitan
Prep time
Total time
Serves: Serves 2
  • 2 oz Vodka
  • 1 oz Raspberry Liqueur (Chambord if not making your own)
  • 1 oz Pomegranate or Cranberry Juice
  • ½ oz fresh lemon juice
  • Lemon twists
  • Whole raspberries
  1. Fill shaker with ice and add all of the cocktail ingredients.
  2. Shake vigorously several times.
  3. Put a raspberry into the bottom of each glass and pour mixture from the shaker over the berry into the glasses.
  4. Garnish with a lemon twist.

I was provided with a bottle of Camus VS Cognac for review; all opinions expressed are my own.

Recipe for Raspberry Liqueur adapted from Marcia Simmons on Serious Eats

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{ 32 comments… read them below or add one }

1 Jess July 10, 2014 at 11:16 am

I’m so excited to make this, as it’s raspberry season where I live now! I was just wondering, what is the yield for the liqueur recipe? I’m guessing maybe a quart/liter? Thanks!


2 Creative Culinary July 10, 2014 at 8:13 pm

I didn’t remember to measure the end results Jess but it’s pretty simple to just add up the components and make a guesstimate.


3 Spiked Sweet Shoppe November 3, 2013 at 2:33 pm

We are having a contest for home-made Chambord recipes! Yours sounds delicious if you’d like to enter!
Spiked Sweet Shoppe Most Recent Post: Contest: A Call For Home-Made Chambord Recipes


4 Creative Culinary November 3, 2013 at 3:27 pm



5 Lisa | Dust with Flour November 26, 2012 at 3:59 pm

Impressive! For your next project, would you please hack Grand Marnier? : )
Lisa | Dust with Flour Most Recent Post: Peachy Apricot Hand Tarts with Brown Butter Crust for #baketogether


6 Creative Culinary November 26, 2012 at 4:09 pm

I’m thinking I need to don’t I. What I would LOVE to do is make something fabulous when blood oranges come into season. Not just orange but that gorgeous color too? I think would be perfect.


7 Alison @ Ingredients, Inc. November 25, 2012 at 1:59 pm

omg that looks amazing!


8 Creative Culinary November 25, 2012 at 4:52 pm

And it’s easy too…makes it doubly irresistible!


9 Sebastian Albrecht November 25, 2012 at 4:34 am

For years I’ve been doing limoncello for relatives and friends alike. Time to come up with something new… and this is it! Never thought about making my own Chambord. Great and tempting choice. Thumbs up!
Sebastian Albrecht Most Recent Post: The 2011 Census Results: Population Growth and New Housing Trends


10 Creative Culinary November 25, 2012 at 3:46 pm

Thanks Sebastian…I love it. I don’t normally drink Chambord alone and probably won’t this either but mixed with a sparkling wine or in a cocktail it’s been great. Truth? LOVELY with plain soda water…just a nice apertif with little alcohol and calories. Might be addictive. Take a look at my cranberry liqueur too…another winner.


11 kitchenriffs November 24, 2012 at 8:36 pm

Great picture and recipe. I’ve never made my own liqueurs – I really should try it sometime. Really nice recipe. And as you say, cognac is just brandy from the Cognac region of France. Although there are some really pricey ones (I consider pricey $80 or above) there are also loads around $12 – $14 — cheaper than a good bottle of gin! Good thing, because I like brandy or cognac-based cocktails a lot! Really a nice recipe — thanks so much.
kitchenriffs Most Recent Post: Roast Brussels Sprouts


12 Creative Culinary November 25, 2012 at 5:40 pm

I say you MUST try them; once you discover how easy it is there is no turning back. Try the cranberry liqueur on my site; just about the easiest and prettiest thing ever and with a great sweet/tart taste. I think about the most perfect liqueur possible for the holidays…and my friends agree who eagerly await the annual gift now that I’ve started something. :)


13 Tara @ TheButterDish November 24, 2012 at 4:33 pm

Saw you post this on Twitter and knew it was being pinned asap. But oh gosh those photos are gorgeous and so Holidayish. … is that a word?


14 Creative Culinary November 24, 2012 at 5:57 pm

Thank you Tara and I certainly think it’s a word…who makes those rules anyhow? If my favorite word, ‘yummalummadingdong’ works for me than certainly Holidayish is good too, right? Thanks for stopping by!


15 Wendy Read November 24, 2012 at 6:08 am

Oh Barb! Chambord is one of my favorites, I use it in several of my jams :) This recipe looks to be simple and a showstopper. I would love to try to make this myself..wondering how I could make it even more stable, but a month sounds good to me :)


16 Creative Culinary November 24, 2012 at 9:32 am

I have a feeling it will last much longer but I have to test it first…I have Limoncello and cranberry liqueur from last year that are in unopened bottles that have not been refrigerated and they are both fine. I’m really happy with this Wendy; the cognac/brandy adds a lot to the mix!


17 Maureen | Orgasmic Chef November 23, 2012 at 11:33 pm

Perfect time of the year for this post. I’m in a celebrating (and drinking) mood!
Maureen | Orgasmic Chef Most Recent Post: Dark Chocolate Cheesecake with Chocolate Ganache


18 Creative Culinary November 24, 2012 at 9:34 am

What I love the most? A friend brought over some no calorie lemon-lime sparkling water and it’s such a nice addition. No way am I going to be opening a bottle of sparkling wine for a cocktail for moi…but a can of soda? YES!


19 Terra November 23, 2012 at 7:06 pm

Now that I have been bitten with the make my own cocktail bug. I need to learn how to make liqueurs. I love that you have made and shared so many different recipes. This raspberry liqueur is perfect for the holidays, and sounds wonderful! Hugs, Terra


20 Creative Culinary November 23, 2012 at 7:09 pm

It is wonderful Terra…and easy. Another one I just LOVE is the cranberry liqueur…I recommend both of them as a great holiday liqueur…not just so good but SO pretty too!


21 Skye November 23, 2012 at 6:05 pm

Next weekend I bottle the cranberry liqueur I made per your recipe. It turned out delicous! I’m thinking a bottle of raspberry liqueur would be a very nice companion. The liqueurs, along with copies of your drink recipes made with them, will be just the right gift for some very special people I know. I don’t anticipate re-gifting of these presents. :)


22 Creative Culinary November 23, 2012 at 7:09 pm

Some very lucky people on your holiday list Skye…I think that’s very special and I’m delighted you are delighted with the end result…I love them both!


23 Laura (Tutti Dolci) November 23, 2012 at 5:04 pm

I love Chambord, this is gorgeous!
Laura (Tutti Dolci) Most Recent Post: brown butter-candy cookie bars


24 Creative Culinary November 23, 2012 at 7:11 pm

I do too Laura…and it’s pricey stuff to buy so am so glad I was pleased with this. Try it! :)


25 Amanda November 23, 2012 at 4:12 pm

Oh, another lovely red drink for Xmas! This one I can do as, being summer here, I should be able to find fresh raspberries. Can’t wait to be sipping this with some champers, thanks Barb!.
Amanda Most Recent Post: The Breville Tea Maker – Just My Cup of Tea – Now You Can Win One!


26 Creative Culinary November 23, 2012 at 7:12 pm

YEAH!! Finally huh? This is really good too…maybe a little pricier to make. Some recipes call for making an infused vodka but I like the complexity of this mix…it more ‘Chambordish’ and I like that!


27 Ansh November 23, 2012 at 2:44 pm

Gorgeous drink and photos! So beautiful.
Ansh Most Recent Post: Magaz Ladoo – gram flour ladoos


28 Creative Culinary November 23, 2012 at 7:12 pm

Come down soon and there will be one (or two) waiting. :)


29 Paula November 23, 2012 at 2:13 pm

I’m certain it elevated the finished result! Such lovely pictures and a beautifully written post.
Paula Most Recent Post: Snow Figures Cookie Trio


30 Karen Harris November 23, 2012 at 2:12 pm

What a beautiful liqueur for the holidays. I would love anything accented with this yummy stuff.
Karen Harris Most Recent Post: Something from Nothing: Apple Bread and Butter Pudding


31 Kate | Food Babbles November 23, 2012 at 11:32 am

Lovely Barb! I’m always so impressed by your homemade liqueurs. After making your Limoncello, I now think I’ll be moving onto Chambord! I like the idea of mixing it with champagne as well. I just so happen to have some in the fridge right now. I think this is a match made in heaven.
Kate | Food Babbles Most Recent Post: Cinnamon Pear Twist Bread – #TwelveLoaves


32 Jamie November 23, 2012 at 11:24 am

Mmmmm I don’t think this is wasting cognac… just giving it a flirty, fruity little kick! Looks fabulous (as do the Cosmopolitans!) wow. And now I am thinking of all the chocolate desserts I could make that would love a few drops of this….


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