Ingredients:

  • 8 fresh red raspberries
  • 0.5 oz fresh lemon juice
  • 0.5 oz agave nectar
  • 1.5 oz premium vodka
  • 3 oz chilled prosecco
  • 1 lemon wedge for rimming
  • 1 tsp pink sanding sugar

Instructions:

  1. Chill your coupe or flute glass in the freezer for 10 minutes. Run a lemon wedge around the rim and dip into pink sanding sugar or crushed freeze-dried raspberries.
  2. In a cocktail shaker, combine 8 fresh raspberries, 0.5 oz lemon juice, and 0.5 oz agave nectar.
  3. Use a muddler to firmly press and twist the fruit to release juices without pulverizing into a paste.
  4. Add 1.5 oz of vodka or gin and a handful of ice. Shake vigorously for 10 seconds until the shaker is frosty.
  5. Double-strain the mixture through a fine-mesh strainer into the prepared glass to remove all seeds and pulp.
  6. Top with 3 oz of chilled Prosecco. Gently lift the base with a bar spoon to incorporate without losing carbonation. Garnish with fresh raspberries.