Makes 1 cocktail
- 1 ounce (30 ml) Sous Vide Infused Raspberry Syrup
- 4 to 5 ounces (120 to 150 ml) champagne or prosecco, well-chilled
- 1 fresh raspberry, for garnish
- In a chilled champagne flute or coupe, put the raspberry syrup.
- Top with chilled bubbly.
- Drop in a single fresh berry.
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