Vacuum bunches of rosemary and raspberry puree in a bad, seal and place in your fusionchef sous vide water bath at 55 ° for 60 minutes. Pass everything through a sieve.

Shake gin, lime juice, sugar and 30 ml rosemary-raspberry-puree with ice cubes and finely strain into a pre-cooled champagne glass. Fill up with champagne and garnish with a twig of rosemary.

We thank Stephan Hinz for providing this recipe from the book "Cocktailkunst – Die Zukunft der Bar" / Edition Fackelträger.