1/2 C. raspberries
3 T. Chambord (black raspberry liqueur)
2 tsp. sugar
1 half bottle (375ml) demi-sec Champagne or other semidry sparkling wine, chilled

Gently stir together raspberries, Chambord, and sugar in small bowl, then macerate, covered and chilled, at least 1 hour and up to 2. Spoon 2 T. raspberries with some juice into each of 2 glasses and slowly top off with champagne.