2 oz Medium-grind oatmeal
10 fl Heavy cream
2 ts Runny honey
3 tb Whiskey
12 oz Raspberries
Toast the oatmeal on a cookie sheet under the broiler, or in a hot oven — watch it carefully and stir it from time to time — until it turns a pale golden color. Leave it to cool completely. Whip the cream until it holds its shape, stir in the honey and whiskey, then the cold toasted oatmeal. Layer the raspberries and the cream mixture in the glasses, saving a few of the berries for decoration on top. Serve slightly cool.