John's Cocktail: Rubino
Photography by Kate Mathis
Recipe by John Cusimano
- Makes 2 cocktailsServings
Ingredients
4 oz. fresh raspberries or 4 oz. frozen raspberries, thawed with juices
6 oz. Champagne
2 oz. Lillet Blanc liqueur
Preparation
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.
