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Sparkling Wine Cocktail with Smashed Raspberries and Chambord

by Sally Bernstein

1/2 cup raspberries
3 tablespoons Chambord (black raspberry liqueur)
2 teaspoons sugar
1 half bottle Champagne or other semidry sparkling wine, chilled

 

Gently stir together raspberries, Chambord, and sugar in a small bowl, then macerate, covered and chilled, at least 1 hour and up to 2.
Spoon 2 tablespoons raspberries with some juice into each of 2 Champagne flutes or other glasses and slowly top off with Champagne.

Serves 2.



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