pink raspberry moscato cocktail

Happy New Year!  2014 was a great year.  We went to Disneyland, Jack learned to walk, Liam started preschool, Jeff got a new job (!), and so many other great things happened too.

Now that we have two kids (and my parents have a busier social calender than we do...) we don't do all that much to celebrate New Years.  Chinese take-out, some good movies, and some champagne and sparkling cider.  It's lame and simple, but perfect for us.  All four of us can stay in together for the evening, and if we miss the ball drop because we've already fallen asleep, eh, so what?

This year I thought I'd make the pink moscato I bought a bit more fun.  Here's a red raspberry compote to add to the champagne (or clear soda for a non-alcoholic version).  The best part of this cocktail is that its easy, contains only 3 ingredients, and takes about 5 minutes (not counting fridge time).

Start out with 1/4 cup of sugar and 1 1/2 cups of raspberries (fresh or frozen).

Add the sugar and raspberries together in a small pot and stir together over medium heat.  As the raspberries absorb the sugar and soften gently muddle them.

Allow the raspberries to boil for 1 minute, then take off heat.  This part is up to you.  You can allow the berries to keep there shape, or muddle them into oblivion.

Pour the compote into a bottle and let it cool in the fridge until ready to use.

Once your compote and pink moscato are both chilled, pull them out of the fridge and pour!

Pour about a tablespoon of compote into the bottom of a champagne flute, then fill the rest of the way with pink moscato.

I like to quickly stir the contents once in the flute so the compote doesn't adhere so much to the bottom.

Enjoy and have a happy New Year!  There should be plenty of compote to enjoy with an entire bottle of champagne, and even some left over for to spread on some toast tomorrow morning.  Beware those evil hangover you crazy party animals.  :)

Pink Raspberry Moscato Cocktail
makes: about 1 1/2 cups
cook time: 5 minutes

ingredients:
1/4 cup sugar
1 1/2 cups red raspberries (fresh or frozen)
1 bottle pink moscato, chilled

directions:
1.  Combine the sugar and raspberries in a small pot on medium heat.  Stir to combine ingredients.  Muddle fruit and allow to boil for 1 minute.  Remove from heat.  Pour into a glass container and refrigerate until cool.
2.  Pour 1 tablespoon fruit compote into base of champagne flute.  Fill remainder of glass with pink moscato.  Stir gently to mix.  Enjoy.