Recipe courtesy Bryan Dayton, co-owner and beverage director of OAK at fourteenth, Boulder, Colorado
2 fresh raspberries, plus 1 additional berry for garnish
1 ounce Lillet Blanc
Dry sparkling wine, such as Prosecco
Â½ ounce honey simple syrup (1 part honey to 1 part water)
Â¼ ounce lemon juice
Originally, this drink was made with gin, but Dayton found that the wine-based spirit Lillet Blanc provided similar botanical notes, so he dropped the gin from the recipe.
Muddle the raspberries in the bottom of a mixing glass. Add the Lillet, simple syrup, lemon juice and ice. Shake well, then double strain into a Champagne flute. Top with sparkling wine. Float one fresh raspberry on top as garnish.