Ingredients
1 lemon
3 full thyme sprigs
3 cups raspberries
4 ounces Ciroc Black Raspberry
8 ounces chilled sparkling wine
Preparation
1. Slice off a 11⁄2-inch-wide strip of zest from the lemon. Thinly slice the zest strip into matchsticks. Place in a pint glass along with juice from half the lemon. Add in the thyme sprigs and half of the raspberries. Muddle ingredients until the raspberries are liquified. Add in the rest of the raspberries and continue to muddle. Push mixture through a strainer using a silicone spatula to extract all the liquid.
2. For each drink: Pour 2 ounces of raspberry puree into a champagne glass. Add in 1 ounce Ciroc Black Raspberry. Top with 2 ounces sparkling wine. Garnish with raspberries and thyme sprigs.