Rosa Valentino

• 12.5ml Mathieu Teisseire Rose Syrup
• 12.5ml Mathieu Teisseire Raspberry Syrup
• 125ml Prosecco (Use '
• No-secco'
• for non-alcoholic version)

Raspberry on a cocktail pick or a single pink rose petal.

Champagne Flute, Coupe

1. 1 Add the syrups to a large champagne flute or coupe, add 25ml of sparkling wine and stir to mix the syrups with the wine.
2. 2 Add more sparkling wine to fill the glass.
3. 3 Garnish and serve.