I’m not a fan of champagne or other sparkling wines. I would much rather have a beer than a glass of Bolly.
This however is the exception. I guess it’s a bit like a raspberry Bellini but with the added bonus of gin. I’m not going to lie, this is what really sells it to me.
The botanicals in the gin (I’ve tried this with Green Hat and Hendricks, both are great) really complement the acidity of the raspberry and wine. And obviously because it’s sparkling, it’ll make you feel all kinds of fancy!
1 small punnet of raspberries
2-3 tbsp really good gin (depending on how boozy you like things)
2 tsp icing sugar
1 bottle of chilled prosecco
mint leaves to garnish
Pick out enough nice looking raspberries for a garnish and then whizz together the sugar, gin and remaining raspberries in a food processor. Pass this through a fine mesh sieve to leave you with a smooth puree.
Add a generous tablespoon of the puree to each glass and top up (be careful, it’ll fizz up a bit) with the chilled prosecco. Garnish with the reserved raspberries and some mint leaves.