We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Raspberry Royale
Spring 2010
Raspberries and Champagne are perfect partners in this jewel-toned cocktail. Pour the Champagne just before serving to keep it effervescent.
Makes 2 servings
¼ cup (50 mL) raspberries
1 tsp (5 mL) sugar
2 tbsp (25 mL) Chambord or raspberry liqueur
1 cup (250 mL) Champagne or sparkling wine
1. In a small bowl, toss raspberries with sugar. Let sit for 15 minutes.
2. Divide berries between 2 Champagne flutes. Top each with the Chambord. Fill with chilled Champagne and serve.
Makes 2 servings
