Carol Channing

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: build
• Glass: Flute glass
• Ice: No ice
• Garnish: Float raspberry
• ABV: 10%

Ingredients

• Framboise eau-de-vie — ¾ oz (22.5 ml)
• Giffard Creme de Framboise — ⅔ oz (20 ml)
• Brut Champagne — Top up with

How to make it

1. POUR first 2 ingredients into chilled glass.
2. TOP up with champagne.

An exquisite cocktail with champagne.

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