The traditional Kir Royale uses crème de cassis, but the recipe from Food & Style uses Chambord for a true raspberry flavor. Top with frozen raspberries for a fruity ice cube, and cheers (while you dream of Paris).
Rinse the raspberries and drain on paper towels. Once dry, place in a single layer on a tray lined with wax paper and freeze for at least 30 minutes before serving.
Place a lemon twist in each Champagne flute. Pour a half-ounce of liqueur in each flute. Top with the Champagne or sparkling wine. Garnish with 2 or 3 frozen berries and a twist of lemon. Serve immediately.