Ingredients

Method

For the raspberry syrup:
• 100 g sugar
• ½ cup boiling water
• a handful fresh raspberries
• edible gold glitter, to serve
• rosé or brut Cap Classique, to serve

Method

Ingredients

1. To make the raspberry syrup dissolve the sugar in ½ cupboiling water. Add a handful of fresh raspberries, allow to steep, then strain.

2. Drop a knifepoint of Woolies’ edible gold glitter into a glass. Top with rosé or brut Cap Classique, then add a splash of raspberry syrup. Stir, and marvel at the pretty lights.

Cook's note: You can replace the syrup with Woolworths’ elderflower cordial, it’s just as delicious. But the raspberry syrup keeps for up to 5 days in the fridge and adds a lovely tang to cocktails and festive drinks. Pink lemonade, anyone?

Find more cocktail recipes here. 

Photographs: Jan Ras
Production: Bianca Strydom 
Food assistant: Ellah Maepa