A person's hand holds a cocktail.
Photography, Kim Bellavance

Prosecco and Raspberry Gin Cocktail

Vancouver's NOX restaurant's sweet interpretation of a French 75 has raspberry gin, Prosecco and a dusting of dehydrated raspberry powder.

Vancouver’s NOX restaurant goes by the slogan “Italian fare meets West Coast flare.” This simple yet elegant cocktail is the perfect example of that ethos, with a fluffy raspberry-gin foam topping off a bubbling glass of Prosecco.

A dusting of dehydrated raspberry powder completes this cocktail. You can buy dehydrated raspberry already processed in powder form, or make your own by grinding down dehydrated raspberries with a food processor or mortar and pestle.

A person's hand holds a cocktail.

Bona Dea cocktail recipe

A Valentine's Day cocktail from Vancouver Italian restaurant NOX.
Servings 1


  • 3 oz Prosecco
  • 1 oz raspberry gin
  • ½ oz simple syrup see note
  • 1 oz egg white
  • dehydrated raspberry powder to garnish


  • Pour Prosecco into a white wine glass.
  • Add to a cocktail shaker raspberry gin, simple syrup, egg white and 2 ice cubes. Shake.
  • Using a strainer, pour the contents of the shaker into the glass with Prosecco. Garnish with dehydrated raspberry powder and serve immediately.


Make a simple syrup by bringing equal parts sugar and water to a boil in a saucepan. Cook for 2 minutes, until all the sugar has dissolved, then let cool completely. Store, covered, in the refrigerator for up to 1 month.
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