Mother’s Day is this weekend, can you believe it? I know that people tend to go out to eat on Mother’s Day, but I think I’ve hosted Mother’s Day dinner more often than I’ve gone out. We already go out to eat after church most Sundays, so it almost feels more festive to stay home, and who really wants to fight those crowds, anyway? Not me!
It’s always fun to have a festive cocktail to serve guests when entertaining for a special occasion, so I asked Colleen if she had any ideas for a “feminine” cocktail recipe. She immediately suggested a champagne cosmopolitan.
I mean, seriously, how amazing does that look!?
I am a HUGE fan of the cosmopolitan. Second to a mojito, it is my favorite cocktail. (Oh, and I have the BEST mojito recipe, in case you’re interested. This was on the first page of Google for years. It really is the perfect mojito recipe.) But I digress. Let’s discuss the Raspberry Champagne Cosmopolitan.
It has the traditional vodka, triple sec and lime, but instead of cranberry juice, Colleen went all out and made homemade raspberry juice. Then she tops it off with champagne. Yes, please!!!
The nice thing about this drink is, you can combine the first 4 ingredients in a pitcher and then refrigerate until you’re ready to serve. Then you just pour them into martini glasses and top them off with the freshly opened champagne. If you like your drinks on the sweeter side, try Asti Spumante rather than Champagne, and of course you can adjust the amounts to your liking.
- 1 cup vodka
- ½ cup triple sec
- ¼ cup fresh lime juice
- ½ cup Homemade Raspberry Juice (recipe follows)
- Champagne or Asti Spumante
- In a small pitcher, combine vodka, triple sec, lime juice, and raspberry juice. Chill until ready to use.
- When ready to serve, shake some of the above mixture in a cocktail shaker filled with ice and strain into martini glasses, filling them ¾-full with the mixture. Top with ice cold champagne or Asti.
- Serve with a lime wedge garnish and enjoy!
- In a small pot, combine 6 ounces of fresh raspberries, 2 cups water, and ½ cup sugar. Bring to a rolling boil, continue to boil for 5 minutes.
- Remove completely from heat and allow to sit until completely cool. Strain the juice (mashing the berries to get every drop of flavor) and store in a sealed mason jar or bottle in your refrigerator until ready to use.
Recipe and phototography compliments of Colleen Kennedy, SouffleBombay.com