Champagne Cocktails •
Cocktail Recipes •
Muddle the raspberries with the sugar in a small bowl to release the juices and dissolve the sugar.
- Add the lemon juice to help the sugar dissolve; taste to ensure it’s sweet enough. If not, add some more sugar. If the sugar does not dissolve, slowly reheat the liquid until it does, then set it aside to cool.
Press the mixture through a strainer, keeping the seeds while extracting as much liquid as possible.
- Pour the limoncello into the bottom of a champagne flute after gently stirring the raspberry mixture.
- Fill the glass halfway with champagne, whisk to combine, and serve.
Make the raspberry puree (with or without the lemon) ahead of time and chill in the refrigerator for a day or two. You may also make it in bulk to serve numerous cocktails.
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