Chasing Delicious | The Rococo Raspberry
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The Rococo Raspberry

Raspberry Champagne Cocktail at chasingdelicious.com. Get more delicious at @chasedelicious.

 

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Flamboyant, crisp, and tart. Champagne, raspberries, and crème de cassis; none of these are very sweet, yet when you bring them together they create an invigorating cocktail that will tickle your taste buds in all the right ways.

 

10, 9, 8, 7… 3, 2, 1. Happy New Year! A year ago, I spent New Year’s Eve in New York City, where I was living at the time, and drank more champagne than I can remember. “What’s the issue with that?” you may ask. Well, I don’t particularly care for champagne.

 

Cut to today; I have almost an entire bottle of champagne left from making one of my favorite cupcake recipes, Raspberry Cupcakes with a Champagne Buttercream Frosting.

 

I can’t just throw it away so, I decided to revisit this bubbly libation to try to find something I would enjoy. Using the leftover raspberries from my cupcake endeavor and a splash of crème de cassis, I created this baroque cocktail and realized champagne isn’t all that bad after all.

 

Raspberry Champagne Cocktail  at chasingdelicious.com. Get more delicious at @chasedelicious.

 

Choosing the right champagne can be tough, but here are some things to look for when you are buying champagne. First, the size of the “pearls” or bubbles is a huge factor. The better quality champagnes will have smaller pearls and should really sparkle in your mouth. Also, taste is probably the biggest consideration to make when buying champagne. Ranging from doux (sweet) to brut (dry) to extra brut (extra dry), look for a good match to the food you are preparing.

 

Raspberry Champagne Cocktail
 
Recipe by:
Difficulty: Easy
Great for: Cocktails
Makes: 4 cocktails
Ingredients
  • 6 oz. fresh raspberries, set 8 aside
  • 4 oz. Creme de Cassis
  • 2 tablespoons raspberry purée
  • Bottle of champagne, chilled
Instructions
  1. In a food processor, blend fresh raspberries until it becomes a thin liquid. Press the purée through a fine mesh sieve to remove the seeds. Set aside.
  2. Macerate raspberries that you set aside in the Creme de Cassis for a least 30 minutes.
  3. Spoon in ¼ of the raspberry purée in the bottom of each glass.
  4. Remove raspberries from Creme de Cassis.
  5. Pour 1 oz. of the Creme de Cassis into each glass.
  6. Fill the rest of the glass with champagne and stir gently.
  7. Drop 2 raspberries into each glass and serve immediately
 

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AUTHOR - Trevor

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