From Drinkology by James Waller (Stewart, Tabori & Chang, Oct.)
This is a raspberry-flavored sibling of the Kir Royale. The color’s wonderful, and the taste is crisp and definite.
1 teaspoon Chambord
5 or 6 ounces dry sparkling wine
lemon twist, if desired
Pour the Chambord into a champagne flute, and gently top with sparkling wine. (If using a twist, rim the flute beforehand and drop the twist into it before adding the Chambord.)
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