A couple of weekends ago I went over to South Park where a grocery store was selling fresh hatch chiles (complete with on-site roasting!). I was super excited and ended up getting way too many, as per usual. So, armed with a huge bag of chiles, I continued through the produce section and ended up picking up some raspberries and garlic. A great combination, I know. When I got home that night, I put most of my freshly roasted chiles in the freezer (save for a couple to make chile rellenos), put the garlic away, and then made a raspberry puree (here’s the recipe I used). I made a few different cocktails with it that night, but this raspberry and ginger beer champagne cocktail was my favorite.
I used the same ginger beer that I used here and decided to mix it with a some champagne that I had leftover from the night before. It was so delicious. I mixed in a bit of raspberry puree and just a splash of limoncello and lime juice and it was a hit. Without the ginger beer and lime juice it would have been cloyingly sweet, something that I don’t like in my cocktails. But, because of the sharp bite that they give, they round out this cocktail in the best way.
- 1/3 oz raspberry puree
- 1 1/2 oz ginger beer
- Splash of limoncello
- 4 oz champagne
- Fresh raspberries
- Squeeze of lime juice
- Stir raspberry puree, ginger beer, and limoncello in a champagne flute. Top with champagne and a squeeze of lime juice. Garnish with raspberries.