Santa Baby Cocktail

This shimmery raspberry rosé (or champagne) Santa Baby Cocktail is SO much fun and so delicious! It's tart, sweet, sparkly and bubbly – the perfect drink to enjoy all holiday season.

I just love this cocktail so much.

Not only is it STUNNING (look at that color!!), but it's also easy to make and tastes so, so good! We make a similar rendition of this recipe (with pomegranate instead of raspberries) every Christmas and it's ALWAYS a hit.

This year, we tried it with raspberries instead and loved it even more! They're the perfect tart, bright counterpart to rosé. That being said, you could easily swap with pomegranate for a more seasonal version.

We often swap rosé with champagne – it's equally delicious. Edible glitter powder and a metallic sprinkle rim add a fun, festive flair, but of course, it's totally optional.

Let's make it!

Ingredients

• Brut Sparkling Rosé: rosé has a sweet finish that pairs so perfectly with fresh raspberries. However, you can also use regular champagne or even Cava.
• Chambord: Chambord is a raspberry liqueur, so it's perfect for this recipe, but you can also sub with another berry-flavored liqueur.
• Raspberry Lemon Simple Syrup
  • Fresh raspberries: you can also use frozen.
  • Agave nectar (or regular sugar)
  • Water
  • Lemon juice: always use freshly squeezed in a cocktail!
• Edible glitter and metallic sprinkles (optional): you can order these online or find in many craft stores. Of course they're totally optional, but the stunning shimmery effect is SO worth it! We get ours from Fancy Sprinkles (we used the rose gold prism powder in the cocktail and these metallic sprinkles on the rim).

Instructions

The first (and most important) step is to make the raspberry lemon simple syrup, which is where most of the flavor comes from in this cocktail. It's super easy to make and you can use leftovers in a multitude of other cocktail recipes!

Add the raspberries, lemon, water and agave to a small saucepan. Bring to a boil, then reduce heat, mash the raspberries with a wooden spoon or spatula and simmer for 10 minutes. Stir occasionally to prevent the mixture from burning.

After 10 minutes, mash the raspberries again. You want to mash them as finely as possible to extract as much flavor as possible before straining.

Then, strain the syrup into a separate bowl through a fine mesh sieve. Discard the raspberry seeds. Let cool to room temperature (you can refrigerate to speed this up!).

Make the cocktail: in a tall glass, stir together the simple syrup, Chambord and glitter powder.

Rim a coupe glass (or champagne flute) with agave nectar, then coat in fine sprinkles (optional). Pour cocktail mixture into glass, then top with rosé or champagne. Garnish with fresh raspberries and enjoy!

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Recipe notes

• You can use any leftover simple syrup in other cocktail recipes, like this Valentine's Day Cocktail or this Cranberry Orange Whiskey Cocktail. It's also great as a mixer for tequila, vodka or gin.
• To make a nonalcoholic version of this cocktail, omit the Chambord and replace champagne with sparkling water/seltzer. You can add slightly more simple syrup to make up for the Chambord, or add a splash of lemonade.
• Depending on how fine your sieve is, you may need to strain the simple syrup twice to remove all of the seeds.

More holiday cocktail recipes

• Spiced Citrus Mulled Wine
• Peppermint White Russian
• Blood Orange Kombucha Margaritas
• Hot Apple Cider Cocktail
• Cranberry Orange Whiskey Cocktail

If you make this Santa Baby cocktail recipe, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

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