John's Cocktail: Rubino

Publish date:
John's Rubino cocktail

Recipe by John Cusimano

  • Makes 2 cocktailsServings


  • 4 oz. fresh raspberries or 4 oz. frozen raspberries, thawed with juices

  • 6 oz. Champagne

  • 2 oz. Lillet Blanc liqueur


In a blender or food processor, puree the raspberries. Using a fine-mesh strainer, strain the puree into a small bowl, pressing on the solids in the strainer. (Discard the solids.) Fill 2 wine goblets with ice. Divide the raspberry puree, Champagne, and Lillet Blanc between the goblets; stir gently until blended.