Yield:
1 cocktail
-
6 ounces Billecart-Salmon Brut Réserve
- 4
drops raspberry-pink peppercorn purée
For
the raspberry-pink peppercorn purée
- ¾
cup raspberries
- ½
teaspoon pink peppercorns
- ¼
cup simple syrup
In
a blender, purée together the raspberries, pink peppercorns
and simple syrup. Strain through a fine strainer.
Pour
6 ounces of champagne in a glass and carefully add the drops
of purée. The drink will froth up a bit and blush.
