Still one of my favorite labors of love, cocktail-wise: A Raspberry Fizz, this time made with French Chambord topped with champagne. The lovely creaminess comes from a raw egg white that is separately dry shaken (no ice) with lemon juice and powdered sugar (to chemically cook) before being added to a Chambord-lined coup glass (my mod) and topped with champagne. Please note: if you’re not comfortable using raw eggs for cocktails, pasteurized egg whites (and yolks) can be found in any decent grocery store.