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Recipe Detail Page
Sparkling Raspberry and Pear Float
Holiday 2009
Toronto chef Jamie Kennedy created thisdelicious and festive holiday cocktail.
1 oz raspberry cordial
1 oz pear sorbet
3 oz sparkling wine
Pour raspberry cordial into the bottom of a Champagne coupe or martini glass. Place 1 quenelle of sorbet on the cordial. Place
glass in front of guest and pour 3 oz sparkling wine in the glass. Serve with a straw and a spoon.
