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Recipe Detail Page
The Fellini
Autumn 2024
Inspired by our desire to make the most out of raspberry season, this cocktail is both delicious and a mini spectacle, thanks to the red syrup that trickles down through the ice, slowly changing the colour of the drink. Get your camera ready.
Makes 1 drink
3/4 oz fresh lemon juice
4 oz chilled cava
1 oz fresh raspberry syrup (recipe follows)
3 raspberries for garnish
1 sprig of mint for garnish (optional)
1. Fill a rocks glass with evenly crushed ice. Pour lemon juice over the ice and then gently pour in the cava. Pack a little more crushed ice into the glass so that it mounds up above the rim. Gently drizzle the raspberry syrup overtop so that it will sink down slowly change the colour of the drink.
2. Garnish with berries and mint (if desired).
Makes 1 drink
RASPBERRY SYRUP
Combine 1 cup (250 mL) fresh raspberries, 1 cup (250 mL) sugar and 1 cup (250 mL) water in a saucepan and simmer over gentle heat for 15 minutes, until all the colour has been drained from the fruit. Strain and discard solids. Bottle syrup. Store in refrigerator for up to 2 weeks.
Makes about 1 cup (250 mL)
