1 lemon 4 basil leaves, roughly torn 6-8 raspberries 1/2 teaspoon superfine sugar, optional 1/2 ounce limoncello 1 ounce Citron vodka champagne, to top off ice
Cut the lemon in half, then cut each half into quarters. Use 2 pieces per cocktail. Muddle lemon, basil, raspberries in a glass, until raspberries and lemon are well mashed. Fill glass with ice. Add limoncello, vodka and sugar (if using). Stir. Top with champagne.