Raspberry Champagne Cocktail

1. 1

   Mash the 2 baskets of raspberries with a fork and mix in 2 tbsp sugar.

2. 2

   Let stand 15 minutes.

3. 3

   Mix in Liquer and Cognac (brandy).

4. 4

   Pour mixture into a jar, seal and place in a dark kitchen cupboard for 3 days.

5. 5

   Strain the raspberry mixture, pressing on the solids to get out as much juice as possible.

6. 6

   Try to only have the juice no solids so use a fine sieve.

7. 7

   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.

8. 8

   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.

9. 9

   Fill glasses with chanpagne.

10. 10

    Garnish with a raspberry & lemon twist.

11. 11

    Cheers.

* Per serving · 4 servings · Values may vary.

No additional tips available.