Raspberry Lillet Cocktail (from Quitokeeto)
4 (golden or red) raspberries per glass
1 cup Lillet, chilled
10 medium leaves of fresh tarragon, chopped
2 teaspoons of fresh lemon juice, or to taste
Prosecco, dry (I used Trevisiol)
Place three raspberries in each glass. Gently smash the berries using a spoon, then add a few ice cubes to each glass. In a cocktail shaker combine the Lillett with the tarragon, lemon juice, and a handful of ice. Shake vigorously, before straining an equal amount into each glass. Stir, then sprinkle with remaining fresh tarragon. Add a splash of the prosecco. Garnish with a fresh golden or red raspberry and single tarragon leaf. Serves 4 in small glasses or 2 in Champagne flutes.