Red Velvet

• 2 ounces chilled framboise lambic
• 1/2 ounce creme de framboise (raspberry liqueur)
• 2 ounces chilled Prosecco
• 1 or 2 raspberries skewered on a rosemary sprig, for garnish

1. In a chilled pint glass, combine the lambic and creme de framboise and stir gently.
2. Pour the drink into a chilled flute and top with the Prosecco.
3. Garnish with the rosemary-skewered raspberries.

framboise lambic, framboise, rosemary

Taken from www.foodandwine.com/recipes/red-velvet (may not work)