raspberry-infused Champagne in flutes topped with fresh raspberry

Raspberry Champagne Cocktail (French ’71)


For a truly fête magnifique, greet your guests with this riff on a French 75—named in honor of the Centre de Recherche et d’Études pour l’Alimentation (CREA) founding in 1971.


Raspberry Syrup:

16 oz fresh raspberries
⅔ C granulated sugar
1 Tbsp lemon zest
2 drops grapeseed oil



1 oz raspberry syrup
Champagne, to taste



  • Sous vide circulator
  • Cheese cloth or fine mesh
  • Small bottle or jar, for storage
  • Champagne glass


Prepping time: 5 minutes / Sous vide cooking time: 1 hour 30 minutes


Syrup yields 2¾ C


For the Raspberry Syrup:

  1. Place all ingredients into a sous vide pouch and seal.
  2. Gently smash ingredients in the pouch to combine, then place into a water bath at 167°F (75°C) and cook for one hour and 30 minutes.
  3. After cooking, open the pouch and strain immediately, while still hot, through fine mesh or cheese cloth.
  4. Allow syrup to cool for at least 20 minutes, or cook and chill in a jar or bottle in refrigerator a day in advance.


For the cocktail:

  1. Pour 1 ounce of raspberry syrup into a Champagne glass and fill with Champagne.
  2. Garnish with a sprig of fresh mint or a fresh raspberry.
Developed by the chefs of Cuisine Solutions and CREA. Featured in Sous-Vide magazine Fall/Winter 2018.

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