1 dl Hungaria Exra Dry Rosé
3 cl raspberry flavoured rum
3 cl raspberry pürée (mash)
1 cl sugar syrup
2 beetroot slice
The beetroot slices should be cut into pieces and squeezed in a shaker. Add to it the rest of the ingredients, shake it well and pour it into a long drink glass full of ice. Fill it to the top with sparkling wine and stir it gently. The cocktail should be decorated with beetroot slices and raspberry.
Extra dry 
White 
