Raspberry Champagne Cocktail
This cocktail is a signature of celebrated chef Charlie Palmer (Aureole in New York City and Dry Creek Kitchen in Healdsburg, California, among others). To prepare gradually add the champagne, tilting the glass slightly to allow the bubbles to settle.
- Sugar cubes
- Framboise (raspberry eau de vie)
- Chilled brut Champagne
For each cocktail, place 1 sugar cube in each champagne flute. Add 1-1/2 teaspoons Framboise and 1/2 teaspoon Campari to each glass. Fill with 1/2 cup champagne.