- 1/4 cup fraise des bois liqueur
- 1 tablespoon grenadine
- 2 (750-ml) bottles demi-sec Champagne, chilled
- Stir together liqueur and grenadine and chill, covered, until cold, about 1 hour.
- Just before serving, divide grenadine mixture among 6 Champagne flutes, then slowly top off with Champagne. Stir gently.