- 1/4 cup black raspberry liqueur (recommended: Chambord)
- 1/2 cup pineapple juice
- 2 tablespoons white cranberry juice
- 1 bottle dry sparkling wine
- Fresh raspberries, for garnish
In a pitcher, combine the liqueur, pineapple juice and cranberry juice. Chill in the fridge at least 2 hours.
Pour 2 tablespoons of the mixture into flutes and top off with sparkling wine. Garnish with a fresh raspberry.
Recipe courtesy of Claire Robinson, 2011