Raspberry Champagne Cocktail

• 2 1/2-pint baskets fresh raspberries
• 2 tablespoons sugar
• 1/2 cup plus 2 tablespoons raspberry liqueur
• 1/4 cup cognac or other brandy
• 8 sugar cubes
• 1 750-ml bottled chilled brut champagne
• Fresh raspberries
• Lemon peel strips

1. Combine 2 baskets raspberries and 2 tablespoons sugar in medium bowl.
2. Mash berries lightly with fork.
3. Let stand 15 minutes.
4. Mix in liqueur and brandy.
5. Pour into jar.
6. Cover and let stand in dark cupboard 3 days.
7. Strain raspberry mixture, pressing on solids with spoon to extract as much liquid as possible.
8. (Can be made 1 month ahead.
9. Cover; chill.)
10. Place 1 sugar cube in each of eight 6-ounce champagne flutes.
11. Pour 2 tablespoons raspberry mixture over each sugar cube.
12. Pour champagne over to fill glasses.
13. Garnish each with raspberries and lemon peel.

raspberries, sugar, raspberry liqueur, cognac, sugar, fresh raspberries, peel strips

Taken from www.epicurious.com/recipes/food/views/raspberry-champagne-cocktail-200542 (may not work)