This pretty pink cocktail, inspired by a love potion served at London’s Savoy Hotel in the 1920s, has a dainty floral aroma and flavor. The raspberry bits that float on the surface look like a dozen tiny rose petals. Adapted from “Tiny Bubbles,” by Kate Simon, serves 2.
Ingredients
4 fresh, ripe raspberries
1 1/2 ounces maraschino liqueur
1 1/2 ounces crème de violette
8 ounces Prosecco extra dry, chilled (or Moscato d’Asti)
Lemon twists for garnish
Directions
In a shaker, muddle the raspberries, maraschino liqueur and crème de violette, then shake vigorously with ice. Strain into chilled 6-ounce sparkling wine glasses. Top slowly with the chilled bubbly, stirring gently. Garnish each with a short strip of lemon peel, first twisting it over the glass to release the flavorful oils into the drink.
Note: For a festive non-alcoholic version, use sparkling cider or Italian soda.
