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!


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March 6, 2017