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Credit: Brice Mastroluca, Head Bartender, Bagatelle; New York
The National Culinary Review, July/August 2014
2 cans lychees with syrup
½ oz. St~Germain
In blender, combine lychees and syrup, raspberry and St~Germain; puree until smooth. Strain through fine-mesh strainer. Top with Moët Impérial.
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