Christmas dinner is barely over and we are already preparing new year’s eve. We pull our stomach in to fit in our dresses and spread out confettis and glitter while sipping a Champagne cocktail. It’s been 4 months since Cosmic tomatoes joined the milky way and we are so happy to see where this adventure has already took us.
We hope that 2016 will be full of surprises and culinary meet ups ! In the meantime we wish you a happy new year.
Champagne and Cointreau cocktail with raspberries
Ingredient (for 6 flutes):
. One bottle of Champagne
. 10ml Cointreau
. 5-6 Raspberries + 1 for each glass (optional)
. 20g Sugar
. Red food coloring
. Lemon juice
Soak 5-6 raspberries in the Cointreau for 2 hours. Crush the raspberries slightly to bring out the juice.
Meanwhile you can rim you Champagne flutes. Soak the edge of each flute first in lemon juice and then in the sugar that you have previously mixed with a few drops of food coloring. Let them dry afterwards.
Divide the raspberry-Cointreau mixture onto the bottom of each flute. Use a strainer to prevent raspberry pieces to enter the flute.
Gently pour the champagne into each flute, raise a glass and have a happy new year!