Raspberry royale

  • 180ml framboise, plus more for dipping glasses
  • 25g vanilla sugar or granulated sugar, for dipping glasses
  • Fresh raspberries, for garnish
  • 1 bottle good Champagne
1) To frost the rims of the glasses, pour a small amount of framboise into a flat dish or saucer. Place the vanilla sugar in another saucer. Briefly dip the rim of each champagne glass, 1 at a time, into the framboise and then into the sugar. Set aside to dry.

2) Pour 30ml of framboise into each glass. Add a few raspberries and then fill to just below the rim with chilled Champagne.

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