1-1/2 cups Cointreau
1-1/2 cups cranberry juice cocktail
1/2 cup freshly squeezed lime juice
1 lime, cut into wedgesGranulated sugar
16 fresh raspberries
1 750-ml bottle champagne, chilled
In large pitcher mix together Cointreau, cranberry juice, and lime juice. Cover and refrigerate until chilled. (Do-Ahead: You can refrigerate this mixture for up to 4 days, or freeze for 6 months.) Rub rim of 8 champagne flutes with cut edge of lime. Dip rims in sugar and refrigerate flutes until ready to serve. Pour 2 tablespoons of juice mixture into each flute, add 2 raspberries per glass and fill with champagne (about 1/3 cup). Serve immediately. Makes 8 (4-ounce) servings.