1. To make a sugar rim on glass, squeeze the juice of a few lemon wedges into a small plate saucer. Dip the rim of the glass into the juice, followed by a dip into the plate filled with the granulated sugar to coat the rim.
2. In the bottom of the glass, stir together the Campari, raspberry jam and lemon juice till smooth.
3. Fill glass halfway with ice, top with Presto Sparkling Rosé and stir lightly till combined.
