(fresh, plus 4 set aside for garnish)
|4||brown sugar brown sugar|
|1 bottles bottle|| champagne
Raspberry and Rosemary Fizz
This sophisticated Champagne cocktail would make a stylish apéritif at Christmas. Prepare a batch of the raspberry purée in advance to make it super speedy to put together.
- Push the raspberries through a fine sieve or tea strainer, collecting the puree in a bowl beneath. Discard the seeds and pulp.
- Place a single brown sugar cube in the bottom of four tall champagne flutes.
- Carefully spoon the raspberry puree on top of each sugar cube
- Roll the rosemary sprigs between your palms to bruise the leaves a little then place in the glasses.
- Top with champagne and garnish the side of the glass with a raspberry.