1-1/2 oz. Belvedere Cytrus Vodka
3/4-oz. Marie Brizard Cassis de Bordeaux
1-1/2 oz. fresh lemon sour
Moet White Star Champagne
marinated wild berries
Directions:
Marinate raspberries and blackberries for 6 hours in superfine sugar and Grand Marnier.
Make simple syrup by dissolving an equal amount of granulated sugar in boiling water (i.e., 2 cups sugar dissolved in 2 cups boiling water) and then allow to cool. Store in a clean bottle in a cool place.
To make fresh lemon sour simply mix 2 parts fresh, filtered lemon juice with 1 part simple syrup. Add a teaspoon of egg white to each drink for a creamy head.
Place cocktail glasses in the freezer to chill (this can also be accomplished by filling them with ice and water).
In a 16 oz. mixing glass add fresh lemon sour, Cassis and Belvedere Cytrus. Add ice and shake until well blended.
Strain into a chilled cocktail glass with marinated berries, top with 1/2-oz. chilled Champagne.
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