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.
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
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.