Pinot Royal Champagne Cocktail
1 TBsp Pinot Noir Syrup
½ cup white Champagne or Sparkling Wine, preferably Brut, chilled
3 Fresh Raspberries
1 Sprig Basil or Mint
Cool the Pinot Noir Syrup and chill the Champagne for at least 2-3 hours. If you are in the hurry you can use a frozen Champagne Chiller Sleeve to speed up the process.
Add 1 Tbsp of the Pinot Noir Syrup to a Champagne flute.
Tilt the glass slightly and pour in the chilled Champagne.
Carefully drop in the Raspberries.
Decorate with a Basil or Mint Sprig. Enjoy!