Sparkling Cupid Cocktail

Nothing says romance quite like a brilliant pink cocktail with plenty of bubbles. Starting with a vibrant raspberry syrup, this berry version of the classic mimosa is made extra special with a little tropical twist. Top with champagne or skip the alcohol by substituting lemon-lime soda. It is made extra special with a fun raspberry sugar rim that your valentine is sure to love.

Ingredients:

2 cups frozen raspberries
2 tbsp honey
1 tsp vanilla extract
Pinch ginger
2 tbsp sugar
Splash pineapple juice
1 bottle Prosecco
Extra frozen raspberries, fresh pineapple, and mint sprigs for garnish

Instructions

To make the raspberry sauce:

1. Add the frozen raspberries to a sauce pan with honey, one tbsp water, and the vanilla.
2. Cook over medium low heat to bring to a boil.
3. Using a potato masher, smash the berries until they create a sauce, then continue to cook five minutes until thick and syrupy.
4. Remove from the heat and stir in the pinch of ginger.
5. Pour the syrup into a fine sieve over a bowl, using the back of a spoon to force the raspberry mixture through the sieve, removing the seeds and pulp from the syrup. Save the pulp for the raspberry sugar.
6. Place the syrup into a refrigerator until chilled.

To make the raspberry sugar:

1. Place one teaspoon of the reserved raspberry pulp in the center of a small plate.
2. Add sugar to the plate and stir until well combined.
3. Spread the sugar in a fine layer on the plate.
4. Place the rim of your glass on the plate and turn it in small circles until there is a fine layer of raspberry sugar on the glass.

To assemble the cocktail:

1. Pour one ounce of raspberry syrup into each sugar-rimmed glass.
2. Fill the glass with Prosecco.
3. Add a splash of pineapple juice.
4. Finish with 3-4 frozen raspberries to keep your drink nice and cold while you enjoy. Complete the garnish with a sprig of mint and a slice of fresh pineapple.