LYCHEE-RASPBERRY

- 2 vol oz Lychee Raspberry Base

- 3 vol oz Champagne

FOR THE BASE:

400 G LYCHEE PUREE

45 G RASPBERRY

15 G ELDERFLOWER CORDIAL

10 G FRESH LEMON JUICE

COMBINE ALL IN A BLENDER AND PUREE UNTIL SMOOTH. PASS THROUGH A CHINOIS, PUSHING FOR TOTAL EXTRACTION.

FOR THE BELLINI:

2 OZ BASE

3 OZ CHAMPAGNE

COMBINE IN A PLASTIC PITCHER, STIR ONCE, THEN POUR INTO A CHAMPAGNE FLUTE.