Combine citrus juices and tea syrup in a cocktail shaker filled with ice.
Shake and strain into a champagne flute.
Top with chilled sparkling wine and garnish with fresh raspberry.
Infuse 1 cup of boiling water with 1 teaspoon of Tealeaves Mad Hatter’s Teaparty tea.
Strain tea leaves, then add 1 cup of sugar and stir.
Reduce heat and simmer for 5 minutes.
Chill syrup to room temperature.