WELCOMEINDEXCOOKIESCAKES, mixes & layersCHOCOLATEcreams mousses puddingsDOUGHSIce Creams Sorbets ..Sauces SyrupsSAVORIESDRINKS

B

E

V

E

R

A

G

E

S

 CHEFS/gid_barman.gif

 BAR BASICS

 

when BOOZE gets frozen

 

  NEWSLETTERS

 

 <<< back to ALL liquids

LYCHEE-RASPBERRY

BELLINI

 

- 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.

DRINKS/Raspberry_Lychee_Bellini.JPG
  
  back to top ▲