Eat » Drinks » Cocktails »
Raspberry Rose Royale

Raspberry Rose RoyaleIngredients

  • 4 ounces raspberries, plus 6 raspberries for garnish
  • 3 tablespoons rosewater
  • 4 teaspoons powdered sugar
  • 1 bottle of rosé Champagne, very cold
  • A splash of Framboise, raspberry brandy (optional)
  • Granulated white sugar, for garnish (optional)


  1. In a mini food processor, whir together the raspberries, rosewater, and sugar. Then pass the mixture through a sieve to remove any seeds.
In a large pitcher, combine the raspberry-rose puree with a splash of Framboise and the bottle of chilled pink champagne. Stir to combine.
Wet your finger, and run it around the rims of 6 champagne glasses. Dip the wet rims in white sugar to create a little sweet halo. Pour the Raspberry Rose Royale into each flute, and garnish with a raspberry each. Chin chin!
print this recipe