I love, love, love, any type of champagne cocktail. Champagne to me is like the cupcake of drinks. It is, by itself, fabulous (just like a plain cupcake with frosting). But, oh my, the ways you can dress it up are so much fun! From simply putting a sugar cube in your glass before pouring the champagne in to make a fun fizzy drink, to adding liqueurs and fruits, I just can’t get enough of the possibilities.
When thinking ahead to what type of homemade gifts I wanted to have ready for the holiday season I came across a mention in a book about adding Raspberry Liqueur to champagne and I knew I had stumbled on to something. You see, I had a fridge full of oh, about 8 large containers of raspberries from Costco. When it is berry season I love to stock up and freeze them, bake them, and make them into jam .
This recipe simply required a second trip to Costco to pick up an enormous bottle of vodka (which I sheepishly carried out, wanting to provide explanations to random strangers about, but apparently, nobody cared because they were carrying out their enormous bottles of alcohol with apparently no shame). The experience only got more fabulous when my 9 year old grabbed it out of the cart and started carrying it with a huge sense of humor to the car.
SPECIAL EQUIPMENT: cheesecloth, one gallon glass jar with lid, bottles for finished liqueur, and optional funnel that will fit in bottles
This liqueur is beautiful chilled or over ice as an after dinner drink, or add a splash to a glass of Champagne.
- fresh Raspberries - 24 ounces (about 6 cups) or 2 - 12 ounce containers
- vodka - 6 cups
- freshly squeezed lemon juice - 1/3 cup
- simple syrup - 5 cups
1. Wash raspberries and pat dry. Add raspberries, lemon juice, and vodka to glass jar and seal. Store in a cool dry place, out of sunlight for 1 week.
2. Stir with a wooden spoon for about 5 seconds, replace lid and let sit for 1 more week.
3. Add cooled simple syrup to glass jar, stir for about 5 seconds, seal with lid and let it sit for 2 more weeks.
Simple Syrup recipe:
For 4 cups simple syrup add 4 cups of sugar, and 2 cups of water to a large saucepan. Bring to a boil and stir occasionally for about 5 minutes. Set aside to cool. (Syrup keeps for about 3 weeks in fridge, and can be used in cocktails, lemonade, iced tea etc) To make a different amount, the water should always be half the amount of sugar you are using.
4. Strain the liqueur through 2 layers of cheesecloth into a glass bowl or some other container that it will be easy to pour it out from again. Strain a second time through two new pieces of cheesecloth into bottles or containers you would like the finished liqueur to be in. A funnel is helpful when pouring into the bottles!
NOTE: You can change the amounts in this recipe to suit any amount of Raspberries that you have. Just leave enough room in the jar to add the Simple Syrup partway through. Collect some interesting bottles in the weeks that you are waiting for it to be ready, whether you are reusing them, or pick them up at the Goodwill or Hobby Lobby or someplace like that.
A special thank you to Molly Bender for the featured recipe photo!