Raspberry Champagne Cocktail

I had this at a friends house yesterday and it was wonderful - no camera along so no picture but I will be making it over the holidays. Be careful it is quite potent. She said the recipe was originally from Bon Appetit with a tweak or two by her.The nice thing is that you make the raspberry mixture well in advance- it may be made up to a month ahead kept in the fridge. Preparation time does not include maturing time of 3 days

• Ready In: 15 mins
• Serves: 6

Ingredients

• 2 1⁄2 pints  baskets fresh raspberries
• 2  tablespoons sugar
• 1⁄2 cup  raspberry liqueur, plus
• 2  tablespoons  raspberry liqueur
• 1⁄4 cup cognac or 1⁄4 cup brandy
• 8  sugar cubes
• 750  ml  Brut champagne, chilled
• 8  fresh raspberries
• 8  slices lemon peel, twists

Directions

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. Try to only have the juice no solids so use a fine sieve.
6. 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.
7. 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.
8. Fill glasses with chanpagne.
9. Garnish with a raspberry & lemon twist.
10. Cheers.