As far as I am concerned, there is no better drink than a glass of bubbly! What could be better, you ask? Let’s try a Raspberry Champagne Cocktail….and it’s pink!…just in time for Valentine’s Day!
2 1/2-pint baskets fresh raspberries
2 tablespoons sugar
1/2 cup plus 2 tablespoons raspberry liqueur
1/4 cup cognac or other brandy
8 sugar cubes
1 750-ml bottled chilled brut champagne
Lemon peel strips
Combine 2 baskets raspberries and 2 tablespoons sugar in medium bowl. Mash berries lightly with fork. Let stand 15 minutes.
Mix in liqueur and brandy. Pour into jar. Cover and let stand in dark cupboard 3 days. Strain raspberry mixture, pressing on solids with spoon
to extract as much liquid as possible. (Can be made 1 month ahead. Cover; chill.)
Place 1 sugar cube in each of eight 6-ounce champagne flutes. Pour 2 tablespoons raspberry mixture over each sugar cube.
Pour champagne over to fill glasses. Garnish each with raspberries and lemon peel.