- 1 1/2 cups chilled cranberry juice
- 3/4 cup crème de cassis (black currant-flavored liqueur)
- 1 750-ml bottle chilled dry champagne or sparkling wine
- Place 2 tablespoons cranberry juice and 1 tablespoon crème de cassis in each of 12 champagne flutes. Pour 1/4 cup champagne into each and serve.