2 cups (16 ounces) Alize Gold Passion liqueur or other passion fruit liqueur
1/2 cup (4 ounces) Chambord
1/4 cup (2 ounces) Canton Delicate Ginger Liqueur
Two (750-milliliter) bottles (50.8 ounces) icy-cold brut Champagne
12 fresh raspberries, for garnish
12 small, edible flowers, for garnish (optional)

In a pitcher that holds at least 80 ounces, combine the passion fruit liqueur, Chambord and Canton Delicate Ginger Liqueur; stir well. Cover and refrigerate for at least 4 hours.

Just before serving, slowly add the Champagne, tilting pitcher and pouring down its side to retain as much effervescence as possible. Stir gently to combine. Pour cocktail into 7-ounce flutes or wineglasses; drop a raspberry into each. If desired, float an edible flower in each glass.

Makes 12 (6-ounce) servings.

— Recipe from "The Ultimate Guide to Pitcher Drinks: Cool Cocktails for a Crowd," by Sharon Tyler Herbst.