Raspberry Mimosa

Tart, pink, and irresistible — raspberry purée gives the mimosa a berry backbone that orange juice never could.

Served in a Champagne Flute glass · Garnish: Fresh raspberries · Difficulty: easy

Ingredients

• 1.5 oz Fresh Raspberry Purée
• 4 oz Champagne
• 0.25 oz Simple Syrup (optional)

Instructions

1. Push fresh raspberries through a fine-mesh sieve to make purée.
2. Add purée (and syrup if desired) to a chilled Champagne flute.
3. Top slowly with cold Champagne.
4. Garnish with two fresh raspberries on the rim.

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