June 5, 2015 · Natalie 32 Comments High-carb low-fat frostings are tough. They require me to engage all my unconventional baking imagination. Well not chocolate frosting. Chocolate frosting is (on top of) a piece of cake. But non-chocolate frostings require me to pull out all the sweet fruity stops and try every crazy idea that comes to me.
An homage to what may be a Trader Vic original from his 1946 Book of Food and Drink, the El Diablo, this blush concoction replaces that venerable old highball’s creme de cassis (a.k.a. black currant liqueur) with raspberry. A little real, honest raspberry in this context goes a long way to brightening up the drink—though
Makes 2 Author Notes This drink was popular for one day during May 1968. I came to Paris to interview for a new cook position with a family. After my meeting with Madame, a bearded dark young man spoke to me in the street. He told me he was from Peru. He asked me if
