Name: The Razz-Matazz
Ingredients:
18 fresh raspberries
1/4 cup Crème de Cassis
1 bottle Moscato d’Asti, well chilled
You will also need:
Champagne Flutes
Preparation:
Rinse raspberries and pat dry, then place them in a small bowl. Cover them with the crème de cassis. Let the raspberries macerate in the liquor for 20-30 minutes.
Line up 6 chilled champagne flutes. Place 3 marinated raspberries into each flute along with 1 ½ tsp crème de cassis. Top off each champagne flute with cold Moscato d’Asti. Serve immediately.
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Garnish:
raspberries
Glass Guide:
Champagne Flutes
From: TheShiksa.com
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