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Cocktail: 2010 Fizz

Salvatore Calabrese
Thursday 31 December 2009 01:01 GMT
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Champagne

2cl Benedictine liqueur

3cl fresh raspberry purée

Raspberries

Mint leaves

Shake the Benedictine and raspberry purée in a shaker filled with ice. Strain into a champagne flute, top up with the champagne and stir. Garnish with two raspberries on a cocktail stick separated by a fresh mint leaf.

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