Recipe: Sparkling raspberry cocktails

Published: Wednesday, Dec. 19, 2012 - 12:00 am | Page 2D

Serves 6

Adapted from "Tiny Food Party!" by Teri Lyn Fisher and Jenny Park. This mixture can be doubled easily. The raspberry mixture can be made in advance and chilled.


One 12-ounce bag frozen raspberries, thawed in refrigerator overnight

1 small container fresh raspberries, plus more for garnish

3 tablespoons granulated sugar

1 tablespoon honey

1 1/2 cups vodka, divided

One 750 ml bottle of sparkling wine, chilled

8 ounces Chambord (berry liqueur), divided, optional


Place thawed frozen raspberries, sugar, honey and 1/2 cup vodka into a blender. Purée until smooth. Pour through a fine sieve into a small pitcher. Stir in remaining vodka. Chill until ready to serve.

Pour a little of the raspberry mixture into a small flute or cocktail glass. Top with sparkling wine. Add a small splash of Chambord if using. Garnish with a fresh raspberry.

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