The Snack Bar Pitcher

• 4 ounces lemon vodka
• 1 ounce creme de framboise
• 8 ounces juice from freshly squeezed grapefruit (save a slice as garnish)
• 8 ounces sparkling white wine or sparkling rose (Vin du Bugey or a Loire Valley sparkling wine)
• 10 fresh raspberries

1. Fill a pitcher (at least 32 ounces) with ice cubes.
2. Crush raspberries; mix with vodka and creme de framboise.
3. Separately, mix grapefruit juice with sparkling wine.
4. Add both mixtures to pitcher, garnish with grapefruit slice and serve.

lemon vodka, framboise, freshly squeezed grapefruit, white wine, fresh raspberries

Taken from cooking.nytimes.com/recipes/8990 (may not work)