Raspberry Beer Champagne Cocktail Recipes

Steps:

• Combine 2 baskets raspberries and 2 tablespoons sugar in medium bowl. Mash berries lightly with fork. Let stand 15 minutes. Mix in liqueur and brandy. Pour into jar. Cover and let stand in dark cupboard 3 days. Strain raspberry mixture, pressing on solids with spoon to extract as much liquid as possible. (Can be made 1 month ahead. Cover; chill.)
• Place 1 sugar cube in each of eight 6-ounce champagne flutes. Pour 2 tablespoons raspberry mixture over each sugar cube. Pour champagne over to fill glasses. Garnish each with raspberries and lemon peel.

Steps:

• Pour 4 oz of the raspberry beer in a wine glass.
• Add 4 oz of champagne.
• Celebrate !

Steps:

• Add the Raspberry Syrup and lemon juice to the bottom of a champagne flute. Fill the glass with prosecco.
• Place the sugar and 2 cups water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved, 3 to 4 minutes. Add the lemon juice and raspberries and simmer, stirring occasionally, until the raspberries have broken down, about 10 minutes. Pour the mixture through a strainer and return to the pot. Simmer over medium heat until the syrup has thickened, about 10 minutes more. Let cool completely, then pour into an airtight container and store in the refrigerator for up 2 weeks.

Steps:

• Pour the Créme de Cassis into 8 Champagne flutes. Slowly pour a bottle of chilled Champagne between each glass and, just before serving, drop a few raspberries into each drink.

Steps:

• Pour 1 T. vodka into each of six Champagne flutes. Swirl glasses to coat with vodka. Fill with Champagne. Add raspberries and serve.

Steps:

• If you can't purchase fresh raspberry juice, make your own by blending fresh raspberries with water and sugar and straining to remove seeds. Fill ice cube trays with raspberry juice, garnishing each with a lemon twist and freeze until solid. To serve, place one raspberry cube in a champagne flute and fill with champagne.