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Muddled black or red raspberries 1.5 ounces Nolet’s Gin 3/4 ounce raspberry liqueur Sugar packet or simple syrup Squeezes of fresh lemon juice Top off with Moet Chandon Imperial Champagne Serve in a tall pint glass, garnish with fresh mint sprig & raspberries Courtesy of Jeremy Cunningham at PJ’s Seagrille “FISHTALES” Lounge in Boca Grande. Photo by Dusty Hopkins RAZZLE DAZZLE


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