MARINATED RASPBERRIES: 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.
Reprinted with permission from Nadia G.'s Bitchin' Kitchen: Cookin' For Trouble by Nadia G., copyright (c) 2011. Published by Ballantine Books.