Champagne Germain Recipe
Prosecco, Saint Germain, & Fresh Raspberries
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Ingredients
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Cocktail
Method
Cocktail
Prep glass and raspberries
Chill a champagne flute by placing it in the freezer for a few minutes or filling briefly with ice water. While the glass chills, reserve 1 raspberry for garnish and gently muddle 4 raspberries in the bottom of a mixing glass or small jug until they release juice but still have some texture.
Add St‑Germain
Pour 0.75 oz St‑Germain over the muddled raspberries. Use a bar spoon to gently stir for about 5 seconds to combine the liqueur with the raspberry purée.
Add Prosecco
Remove ice from the chilled flute if used. Carefully strain the raspberry and St‑Germain mixture into the flute (a fine strainer will remove most seeds; if you prefer more texture, pour directly). Top gently with 4.5 oz well‑chilled Prosecco, pouring slowly down the side of the glass to preserve effervescence.
Garnish and finish
Place the reserved raspberry onto a cocktail pick or drop it into the drink. Optionally express a lemon twist over the surface to add a hint of citrus oil and drop it into the flute or rest on the rim.
Serve immediately while sparkling. Enjoy as a light, floral aperitif.