- 2 tsp raspberry liqueur
- 1 tbsp fresh, washed or frozen, raspberries
- 1 bottle Prosecco (or Cava), to top up
Spoon 1 teaspoon each of raspberry liqueur into two chilled Champagne flutes, then drop in a few raspberries.
Hold a spoon inside the glass, over the top of the liqueur, and slowly pour in the Prosecco, pulling the spoon up slowly as you go – this will create the pretty two-tone effect.