Thursday, March 17, 2016


I love that this cocktail exists. It's one of those champagne drinks that I wouldn't think of to make and requires a lot of raspberries in the prep, but it is so worth it.

This rendition of Ambrosia is all-American, and most of it is made with Virginia spirits. I got some Lairds Old Apple Brandy, which is really rich and fruity. Plus, I used Catoctin Creek's 1757 Reserve brandy which is like a bomb of grape and oak flavors. Add to this a dry Korbel sparkling wine and raspberry syrup, and it tastes like a mouthful of fresh and dried fruits.
  • 1 1/2 oz. apple brandy
  • 1 1/2 oz. brandy
  • 1/2 tsp. raspberry syrup
  • chilled champagne or sparkling wine 
Combine brandies and syrup in a shaker with ice and shake until chilled. Strain into a chilled white wine glass and top off with champagne and garnish with raspberries. (Directions say to drop the berries in the glass, but I was afraid that the dark color of the liquor would make them look strange. Once I unloaded them into the glass and gave it a stir, though, I can see why this is the best option for drinking.)

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