In a medium sized bowl combine the vodka, sugar, Thai chile
, and peppercorns, and mix. Add the fresh raspberries
and vanilla bean
pod, and stir carefully so all the raspberries are covered in vodka marinade
. Cover and refrigerate for 3 hours or overnight.
SHKIAFFING IT TOGETHER:
Add 3 marinated raspberries to the bottom of each champagne glass. Pour chilled champagne over the top.