Sparkling Rosé Leitz "eins Zwei Zero" Rüdesheim Recipe

1. Chill

Place the bottle of sparkling rosé in the refrigerator at least 2 hours prior to serving, or chill in an ice bucket for 20–30 minutes. If desired, chill the serving flute by filling it with ice and cold water for 2–3 minutes, then discard before pouring.

2. Prepare Garnish

Gently rinse the raspberries and the mint sprig under cold water and pat dry with a paper towel. If using lemon peel, cut a 1-inch strip of lemon zest and set aside.

3. If using the optional simple syrup for a touch of sweetness, add 1/4 tablespoon to the bottom of a chilled champagne flute. Place two raspberries into the bottom of the flute. Lightly bruise the mint sprig between your palms (to release aroma) and rest it against the inside rim so its aroma rises with the bubbles.

4. Hold the bottle at a 45-degree angle and pour the sparkling rosé gently down the side of the flute to preserve bubbles, filling to about 1/4 inch from the rim (approximately 6 fl oz). Pour slowly to reduce foaming.

5. If using lemon peel, express oils over the glass by holding the peel about 2 inches above the flute and giving it a quick twist so droplets of oil fall onto the surface. Optionally drop the peel into the glass or discard.

6. Serve immediately. Encourage guests to stir gently with a bar spoon if simple syrup was added to integrate sweetness, or leave untouched to enjoy the visual of rising bubbles around the raspberries and aromatic mint.

7. Use chilled glasses and bottle to maintain effervescence. Substitute fresh strawberries (thin slice) for raspberries for a different fruit note. For a mocktail variation, keep exactly as written — the Leitz "Eins Zwei Zero" is a non-alcoholic sparkling rosé option that preserves the wine-like flavor.