- 2 ounces chilled framboise lambic
- 1/2 ounce crème de framboise (raspberry liqueur)
- 2 ounces chilled Prosecco
- 1 or 2 raspberries skewered on a rosemary sprig, for garnish
- In a chilled pint glass, combine the lambic and crème de framboise and stir gently. Pour the drink into a chilled flute and top with the Prosecco. Garnish with the rosemary-skewered raspberries.
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Congratulations to Mei Lin, winner of Top Chef Season 12.