Recipe: Prosecco Cocktail
Yes, that’s edible gold on the rim
This chic cocktail is easy to mix up, but guaranteed to impress. Chef Bruno Feldeisen from The Great Canadian Baking Show stopped by The Goods to share this pretty addition to any party. A little bit sweet, and a little sparkling, it’s perfect for all of your upcoming celebrations!
- ¼ cup water
- 2 tbsp granulated sugar
- ¼ wedge of lime
- ½ cup black coarse sugar
- ½ bottle of Prosecco
- ¼ cup crushed fresh raspberries
- Fresh raspberries, garnish
- Edible gold leaf, optional
For simple syrup:
In a small saucepan simmer water and sugar over medium heat until sugar dissolves. This will take a few minutes. Transfer syrup to a heat proof container and cool syrup in the fridge until ready to use.
When ready to serve, take your lime wedge and rim the edge of your champagne glasses, then dip the rim in black sugar so it sticks to the lime juice, set aside. Fill each glass with equal amounts Prosecco, add in a few crushed raspberries and add a splash of simple syrup. Add a few extra whole raspberries to garnish and gold leaf if desired, enjoy!
Servings: Makes 4 servings