The Barbara

by Christine
(Dubai)

Sparkly...West meets East...A celebration of Barbara's 14,600 Austrian and Middle Eastern nights!

Ingredients

Fabulous champagne
Rosewater
Iranian saffron
Granulated sugar (or saffron sugar sticks crushed up...if you can find them)
Marille schnapps
Fresh raspberries (optional)

Using a cotton ball or napkin, rub a small amount of rosewater around the rim of a champagne flute. Dip the rim in sugar.
Place three crushed hairs of saffron on the bottom of the flute, along with up to two teaspoons of Marille schnapps.
Top with champers.
Garnish the rim with a fresh raspberry.

Toast Barbara and enjoy!