1. Spread the oats on a baking tray and toast under the broiler for 3-4 minutes. 2. Crush all but 12 of the raspberries, then add the sugar.
3. Beat the cream until soft peaks form, then add the whisky and honey and beat until stiff. 4. Make a layer of cream and oats in a lowball glass.
5. Add a layer of raspberry. 6. Repeat the layers until you have two of each, then garnish with more oats and three fresh raspberries.