From Gourmet Magazine January 2004
1/2 C raspberries
3 Tbsp Chambord (black raspberry liqueur)
2 tsp sugar
1 half bottle (375ml) demi-sec Champagne or other semidry sparkling wine, chilled
Gently stir together raspberries, Chambord, and sugar in small bowl, then macerate, covered and chilled, at least 1 hour and up to 2. Spoon 2 tablespoons raspberries with some juice into each of 2 glasses and slowly top off with champagne.
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