Follow these steps for perfect results
frozen strawberries
thawed, sliced
frozen raspberries
granulated sugar
cinnamon stick
raspberry brandy
sparkling dry white wine
chilled
fresh mint sprigs
to garnish
Combine sliced strawberries, raspberries, sugar, and cinnamon stick in a bowl.
Toss the mixture gently to coat the berries with sugar and cinnamon.
Cover the bowl with plastic wrap and let it macerate for 30 minutes, until the sugar dissolves.
Remove the cinnamon stick from the berry mixture.
Puree the macerated berry mixture until smooth.
Stir in raspberry brandy into the pureed berry mixture.
Distribute 1-2 tablespoons of the berry mixture evenly between champagne flutes.
Top each flute with chilled sparkling dry white wine.
Garnish each flute with a fresh mint sprig.
Serve immediately.
Expert advice for the best results
Use other berries like blueberries or blackberries for variation.
Adjust the amount of sugar to taste depending on the sweetness of the berries.
Chill champagne flutes before serving to keep the cocktail cold.
Everything you need to know before you start
5 mins
The berry mixture can be made ahead of time and stored in the refrigerator for up to 24 hours.
Garnish with a fresh mint sprig and a berry.
Serve chilled as an aperitif or dessert cocktail.
Pair with light appetizers or desserts.
Enhances the bubbly and fruity character.
Discover the story behind this recipe
Often served at celebrations and special occasions.
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