Glass: Coupe 3/4 ounce Ciroc Vodka 3/4 ounce brut champagne 3/8 ounce raspberry syrup 3/8 ounce fresh lemon juice 1/2 dash citrus bitters Absinthe (Rinse) Shake vodka, raspberry syrup, lemon juice and citrus bitters vigorously in a cocktail shaker full of ice. Strain into a coupe glass previously rinsed with absinthe and top with champagne. Garnish with a white seedless grape. Garnish pictured: a white seedless grape stuffed with raspberry preserve and caramelized anise seeds in a fork with lemon spiral.
Copyright © 2016, CT Now