Serves 6
Adapted from "Tiny Food Party!" by Teri Lyn Fisher and Jenny Park. This mixture can be doubled easily. The raspberry mixture can be made in advance and chilled.
INGREDIENTS
One 12-ounce bag frozen raspberries, thawed in refrigerator overnight
1 small container fresh raspberries, plus more for garnish
3 tablespoons granulated sugar
1 tablespoon honey
1 1/2 cups vodka, divided
One 750 ml bottle of sparkling wine, chilled
8 ounces Chambord (berry liqueur), divided, optional
INSTRUCTIONS
Place thawed frozen raspberries, sugar, honey and 1/2 cup vodka into a blender. Purée until smooth. Pour through a fine sieve into a small pitcher. Stir in remaining vodka. Chill until ready to serve.
Pour a little of the raspberry mixture into a small flute or cocktail glass. Top with sparkling wine. Add a small splash of Chambord if using. Garnish with a fresh raspberry.
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