4 oz raspberry½ oz simple syrup (1:1)1 oz column still lightly aged rum1 oz dry gin½ oz crème de violette¼ oz maraschino liqueur1 oz lemon juice1 egg white1 tbsp heavy cream1 top champagne
instructions :

In a shaker, muddle the raspberries with the simple syrup.
Add the remaining ingredients except the dry sparkling wine, then dry shake.
Add ice and shake again.
Double strain into a glass and top with sparkling wine.

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