This content is intended solely for users of legal drinking age. Drink responsibly.
1 cup frozen raspberry (140 g), divided
½ cup orange juice (120 mL)
1 oz lemon juice (25 mL)
1 oz orange liqueur (25 mL), (such as Cointreau or Triple Sec)
2 oz tequila (50 mL)
Stella Rosa® Rosso Lux Sparkling Wine
fresh mint, for garnish
orange wedge, for garnish
How to Make It
Place ½ cup (70 g) frozen raspberries and the orange juice in a small saucepan. Bring to a simmer over medium heat and cook for 5–6 minutes, until the raspberries have softened. Using a fork or a potato masher, mash the raspberries until they are broken down into a pulp. Continue to cook for another 5–6 minutes or until the liquid has reduced and the syrup has thickened slightly. Remove from heat and stir in the lemon juice. Strain, and let cool completely.
Divide the cooled raspberry orange syrup between two highball glasses and add ½ ounce orange liqueur and 1 ounce tequila to each glass.
Add the remaining frozen raspberries to the glasses as ice cubes, then fill each glass with Stella Rosa® Rosso Lux.
Garnish with the mint sprig, orange wedges, and festive straws. Serve immediately.