Sparkling Raspberry and Pear Float

Temps des Fêtes 2009
food and drink

BY: Natalie MacLean

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.