To make these best, chill the sparkling wine until very cold. Placing the flute glasses into the freezer a few minutes before making them isn’t a bad idea either.
3 to 4 tablespoons Crème de Cassis, Crème de Framboise or Chambord
1 (750 ml) bottle dry sparkling wine or Champagne, chilled
1/4 cup fresh raspberries, optional
Add 2 to 3 teaspoons Crème de Cassis to each flute. Drop in 3 to 4 raspberries. Fill each flute with sparkling wine. Serve immediately.