Today for Cocktail Friday, the combination of raspberries with Cointreau in this ‘On View’ cocktail from View By Sydney was just too much to resist! I’m imagining it as a pre-dinner drink sitting on a sunny deck somewhere warm, but it would be equally as refreshing as an arrival cocktail at your reception! Garnish with raspberries and the flavours – and the layered colours – will just pop!
Ingredients:
2 bottles Sparkling wine
250ml sugar syrup
200ml Cointreau
750g frozen raspberries
Method:
Pour sugar syrup into a champagne flute, then add Cointreau and sparkling wine. Finally, add the frozen raspberries.
Serves 10 – 12 in champagne flutes.
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