- 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.
Contributed By Francesco Lafranconi Photo © Tina Rupp Published