16 oz Alize Gold Passion liqueur
4 oz Chambord
2 oz Canton Delicate Ginger liqueur
50.8 oz icy-cold brut Champagne
12 fresh raspberries
12 edible flowers (optional)
Combine first three ingredients in a pitcher that holds at least 80 ounces; stir well. Cover and refrigerate at least 4 hours. Just before serving, slowly add champagne, tilting the pitcher and pouring into the pitcher’s side to retain as much effervescence as possible. Stir gently to combine. Pour into 7-ounce flutes or wineglasses; drop a raspberry into each serving. ‘If desired, float an edible flower in each serving. (Makes 12 six-ounce servings.)
