This lovely aperitif gets its pale cranberry hue from crème de cassis, a black currant–flavored liqueur with a light berry flavor. You can add a little lime juice to temper the sweetness, if you like.
MAKES 1 DRINK
Superfine sugar, for garnish
1/2 oz [15 ml] crème de cassis
1/2 tsp fresh lime juice (optional)
5 oz [150 ml] champagne
Pour the superfine sugar into a shallow bowl. Run a damp towel around the rim of a champagne flute and dip the rim into the sugar bowl, making sure to cover the entire rim in sugar. Tap off the excess. Pour the crème de cassis and lime juice (if using) into the sugared champagne flute. Add the champagne. Stir.