My new favorite Christmas cocktail – Empress 1908 Gin, raspberry lemon syrup and champagne! Looks so festive and fancy in a champagne flute.
Christmas Lemonade
Equipment
- 1 Blender
- 1 cocktail shaker
- 1 fine mesh sieve
Ingredients
- 6 ounces raspberries
- 1/4 cup fresh lemon juice
- 1/2 cup simple syrup
- 1.5 ounces Empress 1908 Gin
- champagne, to top
- 3 fresh raspberries for garnish
- 1 lemon slice for garnish
Instructions
- Make raspberry lemon syrup: Place raspberries, lemon juice and simple syrup in blender. Cover blender container and blend until raspberries are pureed. Strain raspberry syrup through a fine mesh sieve to remove seeds from syrup. Discard seeds.
- Place gin and 1.5 ounces raspberry lemon syrup in a cocktail shaker with ice. Cover shaker and shake vigorously until the cocktail is very cold.
- Strain cocktail into a champagne flute. Top with champagne. Give the cocktail a gentle stir with a bar spoon.
- Garnish with three fresh raspberries on a cocktail pick and a lemon slice.
