North StarGria: A Winter Sangria

• 2 ozraspberry liqueur
• 1/2 ozLillet blanc
• 1/2 ozlemon-lime oleo saccharum
•  dry sparkling rosé, to top

Preparation

1. 1.

   Add the raspberry liqueur, Lillet, and lemon-lime oleo saccharum to a mixing glass. Add ice and stir for 20 seconds, then strain into a large wine glass filled with fresh ice. Top with a dry sparkling rosé. Balcarovsky garnishes each glass with crystallized raspberries and rosemary that he coats in simple syrup and air-dries, but alternatively, simply skewer frozen raspberries on rosemary sprigs, or skip the garnish.

2. 2.

   Lemon-Lime Oleo SaccharumCombine 2 oz. of superfine sugar with the peels of 2 lemons and 2 limes, mash together, then let macerate for at least six hours before straining off the syrup.