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Friday, 18 November 2011

Thyme and raspberry prosecco

It's official, the holiday season is upon us. The muzak in my office elevator is has switched from Kenny G to Kenny G's Holiday Favourites, the stores are filled with shiny festive holiday attire, and, most importantly, the holiday party invites have started to roll in. This drink is a perfect compliment to the holidays, whether you're hosting a party or just need to relax with a cocktail after a long day of trying to find a parking space at the mall.

This is a subtle and slightly sweet addition to  Prosecco or sparking wine. Save the Veuve for sipping, for this cocktail the $12 Prosecco will be just fine. The leftover syrup is also tasty with ice cream and poached pears.


1 bottle Prosecco or sparkling wine
Raspberries and fresh thyme sprigs for garnish
Raspberry thyme syrup (below) 
Raspberry thyme syrup:
2 sprigs fresh thyme
1 container raspberries
1 cup water
1/3 cup sugar

To make the syrup, combine all ingredients in a saucepan over medium-low heat and bring to a simmer, stirring to dissolve the sugar. As the berries soften, crush them with a fork. Let simmer for about 10 minutes until the syrup begins to thicken. Remove from heat and press through a mesh strainer to remove the seeds. Let cool.

Drop a sprig of thyme and a raspberry in a champagne glass. Pour in about 1 inch of syrup. Top with Prosecco and serve.

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