By Rebecca Goodman
The Cincinnati Enquirer

The first time I had a champagne cocktail was at the Mansion on Turtle Creek in Dallas. At the time, the luxury hotel featured the only five-star restaurant in the Lone Star State. Chef Dean Fearing's menu included entrees such as antelope, and my table captain suggested this equally exotic aperitif.

He poured a bit of raspberry liqueur into a flute, then filled it with champagne. The bubbles of the wine rushed up to meet two raspberries gently dropped into the glass. The color was like a Texas sunset - a beautiful blend of gold and crimson. The taste was also like the heavens - raspberry melding into the yeasty nectar of champagne.

My favorite raspberry liqueur is Chambord (33 proof, $9-$27, depending on bottle size). It takes its name from the town in France where it's made. This is essentially Cognac infused with black raspberries. Blended in are fruit extracts, such as blackberry, red raspberry and currant. Herbs and spices are added, including cloves, cinnamon, ginger and vanilla , along with a touch of honey.

At home, I like to pair Chambord with Domaine Ste. Michelle Blanc de Blanc (about $12). A non-vintage sparkler from Washington, the wine's crisp flavor meshes with the notes of orange and lemon in Chambord.

This is the simplest cocktail recipe I know, yet one of the most impressive.

Chambord Champagne Cocktail

Pour 3/4 teaspoon Chambord into champagne flute. Fill with chilled Domaine Ste. Michelle Blanc de Blanc. Add 2 small raspberries.

Makes 1 drink.

E-mail sips@enquirer.com