1990s Recipes + Menus
The rosebud garnish on this delicious cocktail seems a bit like painting the lily. Maybe not as bad as garnishing heaven with a taper-light, but still, probably not necessary
1/4 cup rinsed drained picked-over fresh raspberries
1 oz (2 tablespoons) Tequila
1 teaspoon sugar
6 tablespoons fresh orange juice
6 tablespoons chilled Champagne or other sparkling wine
Garnish if desired: short-stemmed rosebud
In a blender blend raspberries, Tequila, and sugar until smooth and force through a fine sieve into a small bowl.
In a Champagne flute stir together orange juice and sparkling wine and add shaved ice to within 1/2 inch of rim. Carefully spoon raspberry mixture over ice and garnish with rosebud. Makes 1 drink.