French kiss cocktail recipe
Share a cocktail or two this Valentine's Day, this delicious recipe has just the right amount of bubbles, you won't be disappointed! See method
- 50g granulated sugar
- 100g raspberries
- 50ml lemon juice, plus strips of zest to garnish
- 50ml London dry gin
- 8 ice cubes
- 200ml prosecco, chilled
Each serving contains
of the reference intake
- Add the sugar to a saucepan with 50ml water and heat over a low heat for 2-3 mins until the sugar has dissolved. Turn the heat up to medium-high and simmer for 1 min until thickened slightly. Set aside 2 raspberries to garnish, then add the remainder to the pan. Cook over a medium heat, while squashing them with the back of a wooden spoon, for 5-6 mins until they have broken down completely. Place a fine sieve over a bowl, then pour the raspberry mixture into it and push through with the wooden spoon until you have a smooth syrup. Set the syrup aside to cool.
- Once the syrup has cooled, add it to a cocktail shaker with the lemon juice, gin and ice cubes. Shake vigorously for 30 secs. If you don’t have a cocktail shaker, use an empty jam jar but make sure the lid is firmly on before you start shaking.
- Pour the mixture into 2 Champagne flutes, then top up with the prosecco and garnish with the reserved raspberries and strips of lemon zest.
Tip: Make the raspberry syrup up to 3 days in advance. Store in an airtight container in the fridge.
See more Valentine's Day drinks