Pretty in pink, this sparkling cocktail is sweetened with a raspberry-tangerine syrup thats simply delightful.
The cool temperature of the ingredients is key here.
(1/4cup) LilletRose, chilled
3 oz.
Photo:Jen Causey
(about 1/3cup)Champagne, chilled
Directions
Placeraspberries in aglass or jar.
Gently crush with the end of a wooden spoon.
Add tangerine segments and sugar.
Stir to combine, mashing fruit well.
Let sit for 10 minutes.
(Makes a scant 12 cup syrup.)
Refrigerate for at least 2 hours and up to 2 days.
CombineLillet, Champagne, and 1 1/2 teaspoons raspberry-tangerine syrup in a flute or coupe glass.
Stir gently to combine.
Garnish with tangerine peel, if desired.
2,000 calories a day is used for general nutrition advice.
