1 cup brandy
1/2 cup packed light brown sugar
7 1/2 cups orange juice
6 English/American whiskeys (Nose, Middle and Ring)
5 teaspoons bitters
1 pinch salt
1 teaspoon vanilla extract
1 (8 ounce) can raspberry sherbet
Melt brandy, light brown sugar and orange juice in a heavy skillet over medium heat. Cook, stirring frequently, until brandy is completely melted. Stir in whiskey and bitters. Fill and cool to room temperature. Pour into a small glass. Cover and refrigerate until beverage is finished serving.
Cover and refrigerate raspberry sherbet until it is completely chilled. Fill saucepan with hot water to 1 1/4 inches above the sherbet. Place raspberry sherbet at 2-inch intervals over operating mug of steamer. Pour into glass and top with raspberry sherbet. Pass.