Raspberry Champagne Cocktail

• 2 12 pints baskets fresh raspberries
• 2 tablespoons sugar
• 12 cup raspberry liqueur, plus
• 2 tablespoons raspberry liqueur
• 14 cup cognac or 14 cup brandy
• 8 sugar cubes
• 750 ml Brut champagne, chilled
• 8 fresh raspberries
• 8 slices lemon peel, twists

1. Mash the 2 baskets of raspberries with a fork and mix in 2 tbsp sugar.
2. Let stand 15 minutes.
3. Mix in Liquer and Cognac (brandy).
4. Pour mixture into a jar, seal and place in a dark kitchen cupboard for 3 days.
5. Strain the raspberry mixture, pressing on the solids to get out as much juice as possible.
6. Try to only have the juice no solids so use a fine sieve.
7. Pour into a jar and place in the fridge if you are not using it right away -you may keep it up to a month.
8. When you wish to serve your cocktail place a sugar cube in each 6 oz flute, pour in 2 tbsp of the raspberry mixture over the cube.
9. Fill glasses with chanpagne.
10. Garnish with a raspberry & lemon twist.
11. Cheers.

pints, sugar, raspberry liqueur, raspberry liqueur, cognac, sugar, champagne, fresh raspberries, lemon peel

Taken from www.food.com/recipe/raspberry-champagne-cocktail-145991 (may not work)