1/2 part Chambord
1 part Champagne (float).
Pour into a champagne flute and top with Champagne.
Garnish with fresh raspberries.
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This recipe was printed from BARTENDER Magazine.
For the largest source of bartending information
please visit us at: http://www.Bartender.com
.
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(or go to your upper taskbar, select File and then Print from the menu)
Please remember: Not to drink in excess. Moderation is the key word. Cheers!
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