RAZZY BUBBLES

We cannot bring in the new year without a light and tasty cocktail. This is a simple and refreshing recipe, for hopefully a refreshing year ahead. CHEERS!!! 

INGREDIENTS
8 teaspoons raspberry liqueur (ie. Chambord)
16 raspberries
2 cups unsweetened cranberry juice
1 bottle champagne or sparkling wine

PREPARATION
Measure and place one teaspoon of raspberry liqueur into 8 champagne flutes. Place 8 raspberries into a small bowl. Muddle well with a muddler or the bottom of a wooden spoon. Scoop out with a teaspoon, placing one teaspoon of muddled raspberries in each champagne flute. Fill the glass about a third to halfway with unsweetened cranberry juice. Top off with champagne and garnish each glass with a raspberry.