8 teaspoons raspberry liqueur (ie. Chambord)
2 cups unsweetened cranberry juice
1 bottle champagne or sparkling wine
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.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.