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Rasberry-Rose Sparkling Cocktail
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Provided by: Chef Chika Tillman
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Ingredients
Cocktail
Prosecco
Raspberry Ice Cube
1 pint raspberries
1 cup water
2 oz. sugar
Rose Syrup
1/2 cup sugar
1/2 cup water
1 teaspoon rose water
Instructions
Raspberry Ice Cube
Chop raspberry. Mix with water and sugar. Strain through coffee filter. Freeze juice in an ice tray.
Rose Syrup
Combine sugar and water in a saucepan. Bring the mixture to a boil for a few seconds. Set aside to cool and stir in rose water.
To Assemble Cocktail
Put raspberry cube and 2 tablespoons of rose syrup in a champagne flute. Fill remainder of flute with Prosecco.
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