Place 3 raspberries 25ml framboise(raspberry liqueur) and 2 drops of syrop d'orgeat (almond syrp) into boston. Muddle these lightly. Shake and strain into champagne glass. Add a raspberry into the mixture at bottom of glass and using flat end of bar spoon top with champagne ( preferably balfour ) wait until raspberry is afloat and your ready to serve. The name comes from the raspberry touching your lips whilst you drink. Like a little kiss.