Moulin Rouge

Ingredients

  • Calvados 0.35 oz.
  • Champagne 2 12 oz.
  • Raspberry puree 1 oz.
  • Lychee puree 1 34 oz.
  • Raspberry 0.35 oz.
  • Ice cubes 10 oz.

Directions

  1. Place 6 bar spoons of raspberry puree and 10 bar spoons of lychee puree into a mixing glass
  2. Add 0.35 oz of calvados and 2.5 oz of champagne
  3. Fill the mixing glass with ice cubes and stir gently
  4. Strain into a chilled flute glass
  5. Garnish with raspberries on a cocktail skewer