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French kiss cocktail recipe

French kiss cocktail recipe

1 rating

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

  • Serves 2
  • Takes 15 mins plus cooling
  • 265 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 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

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    33g 37%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 33.4g Protein 0.8g Fibre 1.9g


  1. 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. 
  2. 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.
  3. 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.

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