In a salad bowl, crush the raspberries with a fork to collect the juice, mixed to the flesh, in order to obtain a creamy texture. Add 10 cl of vinegar with raspberry pulp. You will obtain what is called a shrub: a mix of vinegar and fruit destined to be used in a cocktail. Add 20cl of white rhum and the juice of a lemon. Mix it all. Pour a bit of this mixture at the bottom of each flute, add a few raspberry pearls of balsamic vinegar, some cane sugar syrup and complete with champagne. Don’t forget to add a stirrer to each flute.
Mocktail – alcohol-free version: Replace champagne by lemonade.