If there’s anything that’s on our minds as New Years Eve approaches, it’s the drinks! NYE celebrations in Italy traditionally begin with lots of food and ends with Moscato Dolce and a slice of Panettone (Italian Christmas cake) to bring in the New Year with these two symbols of prosperity.
Moscato Dolce is a sweet, subtle wine that is best served with desserts, I on the other hand prefer it with just about any meal. There are certain regions in Italy that make them distinctly sweeter than others and those are a sure sign of a good Moscato. Served chilled it’s undeniably fruity and luscious and a good number of Italians confess that they much prefer a 10 euro bottle of Moscato than an expensive bottle of Champagne.
Naturally when a drink is this loved and celebrated a cocktail recipe must follow so here I’ve incorporated flavours to create the perfect balance between the sweetness of the wine and the sharpness of raspberries, combined with the unmistakable fragrance and nectar of rose. If you can’t get your hands on a bottle of Moscato then a commendable bottle of Semi-Sweet or Rosè will do nicely. Place your elegant long stemmed flutes on a sparkling tray adorned with rose petals and chilled raspberries and you and your lady friends will be cheering to a brand new year with a touch of vogue. As they say in Italy when glasses clink – CIN CIN!
- 750ml Moscato Dolce Frizzante/ Semi-Sweet or Rosè Sparkling Wine
- 50 ml rose syrup
- 250g punnet of fresh raspberries
- 250ml lemon/lime sparkling water (optional)
- red rose petals to decorate
- Freeze the raspberries until solid.
- In a large jug combine rose syrup and wine and stir well.
- Pour into glasses and add sparkling water. Pour the water carefully so as to not lose too many bubbles.
- Place a few raspberries in each glass and use the rest to decorate the serving tray along with the rose petals.