This tasty twist on the classic champagne cocktail everyone loves is still as easy to make.
• 12 fresh raspberries
• 12 small basil leaves
• 60ml Chambord black raspberry liqueur
• 750ml bottle Prosecco, chilled
Divide raspberries and basil among 6 flute glasses. Pour 10ml of Chambord into each. Top with Prosecco and serve immediately.