Spiced Raspberry Royalty

INGREDIENTS

• 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.