Raspberry Peach Champagne Cocktail

Peach vodka, fresh raspberry syrup and champagne are combined to make this gorgeous Mother’s Day Raspberry Peach Champagne Cocktail. Sweet, bubbly and full of fresh, fruity flavors, this is the perfect cocktail to serve at a Mother’s Day brunch or any special occasion.

Ingredients

For the Raspberry Syrup (makes 1 1/4 cups/300ml) :

1 cup (200g) white sugar

1 cup (240ml) water

1 cup (125g) raspberries

10 dashes peach bitters (optional)

For the Champagne Cocktail:

1 oz peach vodka (see notes if you don’t have peach vodka)

3/4 cup (180ml) raspberry syrup 

1 bottle of chilled champagne

Raspberries to serve

To make the raspberry syrup:

Put the sugar, water and raspberries in a small saucepan and bring to a boil on a medium heat. 

One boiling, reduce to a simmer and simmer for 10 minutes. Stirring occasionally.

Remove from the heat and add the bitters, stir. Transfer to a jar or bottle and leave to cool. Can be stored in a sealed jar/bottle for up to 2 weeks in the fridge

To make the cocktail:

• Set out 4 champagne coupe glasses (if using flutes, please see note)
• Add 1/4 oz peach vodka to each glass
• Add 1.5 oz/3 tbsp/45ml raspberry syrup to each glass 
• Top up with champagne 
• Add fresh raspberries to each glass
• Serve straight away 

 

Sourced atipsygiraffe.com Raspberry Peach Champagne Cocktail – A Mother’s Day Cocktail |A Tipsy Giraffe

 

German ‘Hefezopf’

This German Hefezopf is perfect for Springtime baking: as it’s still cold enough outside to enjoy being next to a warm oven, while the birds sing outside in the sunshine. I especially like seasonal baking for a special occasion. And the Easter Weekend is a very good one!

For the dough:

250ml cream

550g flour

1 sachet dried instant yeast (7g)

80g sugar

1 tbsp vanilla sugar

a pinch of salt

2 eggs

1 egg white

For the filling:

200g ground almonds

1 tsp cinnamon

50g cassonnade

3 tbsp rum (or water)

2 tbsp water

1 egg

apricot jam or quince jelly, to brush

pearl sugar, to decorate

 

Directions

Prep: 25mins 

– Resting time: 30mins 

– Baking time: 35 mins

– Makes 2 loaves of 30cm

Heat the cream in a saucepan or microwave until it’s warm to the touch but not too hot to burn yourself.

Put the flour, yeast, sugar, vanilla sugar and salt into a bowl and give it a stir. Add the cream and knead with the kneading attachment of a stand-alone mixer. Add the egg and egg white after a few seconds, then knead for 5 minutes.

Shape the dough into a ball and cover the bowl with a teatowel. Leave the dough to rise in a warm place for 1 hour.

Meanwhile, prepare the filling by mixing all the filling ingredients together in a bowl.

After 1 hour, turn the dough onto a flour-dusted work surface and roll into a rectangle approximately 40x35cm.

Spread the filling over the rectangle. Roll up the dough starting at the long side. Cut into two logs, then cut each log lengthwise into two, so that the filling is open.

Take two cut-open pieces and lay them on a baking tray lined with baking paper, twist them so that they look like a braid. Repeat with the remaining dough and put the second loaf next to the other on the same baking tray.

Cover the baking tray with a teatowel and leave to rest for another 30 minutes.

Preheat the oven to 160°C fan.

After 30 minutes, remove the teatowel and bake the loaves for 35 minutes.

Meanwhile, melt the apricot jam or quince jelly.

As soon as the loaves come out of the oven, brush the hot loaves with the melted jam or jelly and sprinkle with pearl sugar. Transfer onto a wire rack and leave to cool completely before serving.

Sourced German ‘Hefezopf’ traditional Easter cake ⋆ Anne’s KitchenAnne’s Kitchen (anneskitchen.lu)