Sounds great. I've been on a champagne cocktail kick and have some Mathilde
Framboise on hand. I might try messing around with that recipe. I've tried
making a "Raspberry Bellini" using champagne and the Mathilde, but it only
works with extremely sweet champagne for some reason- the drier stuff seems to
bring out the faults of both ingredients. Maybe using it in a French Martini
with the champagne topper will integrate it a bit better.