Bien-Aimée
ShakenFlute
Ingredients
- 4raspberries
- ½ ozcrème de cacao
- 1 ozcognacRémy Martin 1738 (Rémy Martin 1738)
- ¼ ozlemon juiceheavy pour (heavy pour)
- 1 dashabsinthe
- sparkling roséto top (to top)
Garnish: 2 raspberries
Preparation
- 1.
Muddle the raspberries and crème de cacao in a shaker tin.
- 2.
Add the cognac, lemon juice, and absinthe.
- 3.
Fill a chilled flute ⅔ full with chilled sparkling rosé.
- 4.
Briefly shake the ingredients in the shaker tin with ice, then double strain over the rosé.
- 5.
Garnish with 2 raspberries.
