Imagine a bubbly berry cocktail, sweet and juicy. This raspberry Moscato cocktail is a lovely drink choice during fresh berry season. It’s like a kir royale drink, but made with Moscato. This shimmering, vibrant pink drink will brighten up any daytime celebration. Perfect for weekend brunches or an afternoon soiree, it is also sophisticated enough for a festive nighttime celebration.
Using Moscato versus Champagne in a Kir Royale Drink
When berries are in season, fresh fruit cocktails are a real treat. This raspberry and Moscato cocktail enhances the flavor of fresh, ripe berries with a few key ingredients. The base is Moscato d’Asti, a sparkling white wine from Italy. Moscato is similar to champagne, but sweeter and slightly less bubbly. Consequently, this cocktail is very similar to a kir royale drink. However, you don’t need quite as much Crème de Cassis in this moscato cocktail. Also, the alcohol content is half that of a normal table wine, making it appropriate for daytime celebrations.
While champagne cocktails have become common at brunches and wedding showers, a kir royale drink featuring Moscato is somewhat less common. I like using Moscato in berry cocktails due to the natural sweetness of the wine. Moscato allows you to create a sweet and lovely cocktail without the need for a sugary simple syrup, and you can use less sweet liqueur in the mix. When paired with raspberries soaked in crème de cassis (blackcurrant liqueur), the drink takes on a delicious flavor and a lovely reddish hue.
This raspberry and Moscato cocktail is like a tipsy, fruity spritzer. It can easily be made kosher for a Purim celebration, or for any event where you might want a sweet, pretty, and light beverage.
Kosher Certified Liquor and Mixer Suggestions
Check for a hechsher to ensure kosher certification
Leroux Crème de Cassis
Rashi Moscato d’Asti
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Raspberry Moscato Cocktail
- 18 fresh raspberries
- 1/4 cup Crème de Cassis
- 750 milliliters Moscato d’Asti, well chilled (1 bottle)
- Rinse raspberries under a gentle stream of cool water and pat dry, then place them in a small bowl. Cover them with the crème de cassis. Let the raspberries macerate in the liquor for 20-30 minutes.Line up 6 chilled champagne flutes. Place 3 marinated raspberries into each flute along with 1 ½ tsp crème de cassis. Top off each champagne flute with well chilled Moscato d’Asti. Serve immediately.
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