Red Vermouth Cocktail: Raspberry Chill

As summer heats up, this refresher should help cool you down. Inspired by Erchen Chang’s Boa-ppino at London’s Cafe Boa, (itself loosely based on the Italian sgroppino), the Raspberry Chill combines sorbet, London red vermouth & prosecco to make an adult spritzy float.
In this cocktail, our No.2 Camille’s Red vermouth compliments the raspberry sorbet by giving it extra body, while the prosecco lengthens it to give refreshing sparkle.

To make:
Take pre-chilled coupe or Martini glasses from freezer
Add 1 Scoop @Hackney Gelato Rasberry Sorbetto*
Pour over
50ml Chilled London Vermouth Company No.2 Camille Red
50ml Chilled Prosecco'
Stir a little to melt some sorbet to mix to your taste. Drink cocktail first, then finish the leftovers with spoon.
*HACKNEY GELATO’s Enrico Pavoncelli & Sam Newman make their sorbettos in their East London kitchen like us, by hand & in small batches. This award winning sorbet containing 40% hand-crushed whole raspberries is available on Ocado & in many branches of Waitrose & Partners & Tesco.
'Prosecco - As I had a small gathering, I used a mini bottle of prosecco available from most supermarkets for convenience. If you want to elevate this cocktail & bring it closer to home, you could use Chapel Down Group's sparkling Bacchus, made using the traditional Prosecco method with its crisp texture & aromas of pineapple, grapefruit and elderflower.