First lightly moisten, then rim champagne flute with a thin rim of pulverized dried raspberries combined with superfine sugar mixture (the color of mix should be dark pink; 2 parts superfine sugar to 1 part ground dried raspberries). Build cocktail, by first pouring the vodka, then the syrup, and finishing with the champagne.
Garnish: Drop one fresh raspberry into cocktail as the last step, or roll the fresh raspberry into the superfine sugar and spear it, resting it on top of champagne flute (your choice).
Optional: Sprinkle a light dusting of edible silver Argento Fino Silver Flakes directly into glass for effect, and/or add some to the dried raspberry & sugar mixture for the glasses’ rim.
