Spellbound Sparkler

October 30, 2015

Garnishing this floral, bubbly cocktail with a frozen raspberry or two not only looks pretty but also keeps the chill in your drink.

Ingredients

1 cup of cane sugar

1/2 cup distilled water

1/2 cup of rose water

1 cup of frozen raspberries

1 1/2 oz of gin

1/2 oz of Raspberry & Rose Simple Syrup

sparkling wine or sparkling water

Dash of beet juice for extra color

Preparation

For the Raspberry & Rose Simple Syrup

Add all ingredients to a medium sauce pan on medium heat. Let syrup come to a boil then reduce to a simmer. Cook for about 8-10 minutes to extract color and flavor from the raspberries. Remove syrup from heat then pour through a mesh strainer to remove raspberry pulp. Store syrup in air tight container or bottle and refrigerate. Serve with your favorite cocktail or make a tasty mocktail with syrup and soda water! Syrup will keep for up to six months in the fridge.

For the Spellbound Sparkler

Add gin and simple syrup to shaker with ice. Shake for 30 seconds. Strain into flute and top off with sparkling wine or sparkling water. Garnish with frozen raspberries.