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We came across Alize Passion brandy while vacationing at the Jersey shore. Always a fan of passion fruit, I was hooked by its tropical taste. This recipe was created in 1992 by Andreas Noeth, the head bartender at The Mark Hotel in New York City. It is refreshing and sophisticated.

1 1/2 ounces Alize Passion brandy
1/2 ounce Chambord
6 ounces Champagne
4 ounces freshly squeezed orange juice
10 raspberries

Fill a large goblet with ice cubes. Pour in the brandy, Chambord, Champagne, and orange juice. Stir to blend well. Add the raspberries and stir again. Serve at once. Makes one cocktail.

"New Classic Cocktails"
by Gary Regan and Mardee Haidin Regan

Thursday, December 28, 2000

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