Spiced Raspberry Royalty



  • 1 bottle of St.Regis Kir Royal
  • 300g Raspberries
  • 40g Powdered sugar
  • 1/2 tsp. Ground cinnamon
  • 1/2 tsp. Ground ginger
  • 1/2 tsp. Lemon juice
  • 1/4 tsp. Ground allspice
  • 100ml Water

DIRECTIONSTo make the purée:

  1. Heat all the ingredients, except the St.Regis Kir Royal, in a small saucepan.
  2. Bring to a boil, and simmer for 15min, occasionally squashing the raspberries against the sides of the pan with the back of a spoon. Let cool.
  3. Strain, working the pulp well. Discard seeds.
  4. To serve, pour a little purée into the base of the glass.
  5. Slowly top up with the St. Regis de-alcoholized Kir Royal.
  6. Garnish with a couple of Rasberries.

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