Ingredients

• 3 to 4 Tablespoons Crème de Cassis, Crème de Framboise or Chambord
• 1 (750 ml) bottle dry sparkling wine or Champagne, chilled
• 1/4 cup fresh raspberries

Procedure

1. Add 2 to 3 teaspoons Crème de Cassis to each flute. Drop in 3 to 4 raspberries. Fill each flute with sparkling wine. Serve immediately.

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The Novice Chef