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Raspberry Martini Fizz
Sweet red vermouth and botanical gin meet crisp prosecco in this sparkling cocktail. Frozen raspberries act as beautiful, edible ice cubes that keep your drink perfectly chilled without watering down the alcohol. You'll love how a touch of powdered sugar balances the dry wine, creating a crisp and refreshing sip. It's an elegant pour that sets the right mood for any weekend brunch or evening gathering.
Ingredients
- 350ml/12fl oz Martini Rosso
- 150ml/¼ pint gin
- 4 tsp icing sugar
- 24 frozen raspberries
- 2 bottles chilled prosecco or other sparkling wine
Instructions
- 1Combine the sweet vermouth and gin in a pitcher or bottle, then place it in the refrigerator to chill. Place eight champagne flutes in the fridge or freezer to frost. A cold glass keeps the cocktail chilled longer.
- 2Add half a teaspoon of powdered sugar into the bottom of each chilled champagne flute.
- 3Divide the chilled vermouth and gin mixture evenly among the prepared glasses and stir gently to dissolve the sugar. This prevents a gritty texture at the bottom of the drink. Drop three frozen raspberries into every glass, then fill to the brim with cold prosecco and serve immediately.
Notes
- Make ahead: Mix the vermouth and gin in advance and store the blend in a sealed bottle in the refrigerator until you're ready to serve.
- Tip: Use a dry prosecco so the powdered sugar doesn't make the final drink overly sweet.
- Swap: If you don't have frozen raspberries, frozen blackberries or pomegranate arils work beautifully as edible ice cubes.