Rose Bonbon

Rose Bonbon

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Credit: Brice Mastroluca, Head Bartender, Bagatelle; New York
The National Culinary Review, July/August 2014

Ingredients

2 cans lychees with syrup
1 raspberry
½ oz. St~Germain
Moët Impérial

Instructions

In blender, combine lychees and syrup, raspberry and St~Germain; puree until smooth. Strain through fine-mesh strainer. Top with Moët Impérial.

Tags

Beverage, The National Culinary Review, Vegetarian

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