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Raspberry Champagne Cocktail

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“I had this at a friends house yesterday and it was wonderful - no camera along so no picture but I will be making it over the holidays. Be careful it is quite potent. She said the recipe was originally from Bon Appetit with a tweak or two by her.The nice thing is that you make the raspberry mixture well in advance- it may be made up to a month ahead kept in the fridge. Preparation time does not include maturing time of 3 days”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mash the 2 baskets of raspberries with a fork and mix in 2 tbsp sugar.
  2. Let stand 15 minutes.
  3. Mix in Liquer and Cognac (brandy).
  4. Pour mixture into a jar, seal and place in a dark kitchen cupboard for 3 days.
  5. Strain the raspberry mixture, pressing on the solids to get out as much juice as possible. Try to only have the juice no solids so use a fine sieve.
  6. Pour into a jar and place in the fridge if you are not using it right away -you may keep it up to a month.
  7. When you wish to serve your cocktail place a sugar cube in each 6 oz flute, pour in 2 tbsp of the raspberry mixture over the cube.
  8. Fill glasses with chanpagne.
  9. Garnish with a raspberry & lemon twist.
  10. Cheers.

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