1 (6-ounce) package raspberries, mashed, plus whole raspberries for garnish
1 (750-ml) bottle dry sparkling wine, chilled
Combine sugar, cloves, cinnamon sticks and 1/3 cup water in a small saucepan and bring to a boil. Lower heat to medium-low and simmer, stirring, until sugar is completely dissolved, 1 to 2 minutes. Remove from heat, cover and let steep for 15 minutes. Strain syrup through a fine-mesh strainer, discarding solids, and cool completely.
For each cocktail, spoon about 1 tablespoon mashed raspberries into a champagne or wine glass and stir in about 2 teaspoons of the spiced syrup. Top off with a generous 1/3 cup sparkling wine, stir gently and serve immediately, garnished with a partially halved raspberry resting on the rim.
Per Serving:120 calories (0 from fat), 13g carbohydrates.
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