Luxurious Lychee Rosé Sparkler

This luxurious and visually stunning cocktail is the perfect drink to make when hosting guests. Drawing inspiration from the iconic drink at Dishoom, a renowned Bombay-inspired restaurant in London, this drink lives up to its name. It begins with a bottle of chilled sparkling rosé, which is elevated by the aromatic saffron and spice-infused simple syrup. The raspberry puree lends the drink a fruity flavour that seamlessly complements the lychee juice. Whether you're a seasoned mixologist or a novice, crafting this cocktail in a champagne flute with an edible gold leaf rim is guaranteed to leave a lasting impression on your guests. Cheers!

Luxurious Lychee Rosé Sparkler

A visually stunning and luxurious cocktail with sparkling rosé, saffron-infused syrup, raspberry puree, and lychee juice, perfect for hosting guests.

4.50 from 86 votes
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Prep Time 10 mins
Total Time 10 mins

Ingredients

  • 1/8 cup water
  • 1/8 cup sugar
  • 2 green cardamom pods
  • 1 star anise
  • 1 cinnamon stick
  • 1/2 tsp saffron
  • 1/4 cup raspberries
  • 1/2 Tbsp sugar
  • 1/2 Tbsp lemon juice
  • 1/4 oz saffron simple syrup
  • 2 Tbsp raspberry puree
  • 1/8 cup lychee juice
  • 5 oz sparkling rosé
  • Edible gold leaf, to garnish

Instructions

  1. Start by making the saffron simple syrup. Combine water, sugar, green cardamom pods, star anise, cinnamon stick, and saffron in a saucepan.
  2. Place the saucepan on the stovetop over medium heat and bring to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 10-15 minutes.
  3. After simmering, remove the saucepan from the heat and let the syrup cool to room temperature. Once cooled, strain and set aside.
  4. For the raspberry puree, heat all ingredients together in a saucepan over medium heat for 2-3 minutes, or until the raspberries start to bubble and break down.
  5. Pulse the mixture in a food processor or blender until smooth, adding small splashes of water until the puree is smooth and pourable.
  6. For the cocktail, combine saffron simple syrup, raspberry puree, and lychee juice in a pitcher and gently stir to combine the ingredients.
  7. Carefully pour the sparkling rosé into the mixture.
  8. Garnish champagne flutes with flakes of edible gold leaf.
  9. Pour the prepared bellini into the garnished champagne flutes and serve immediately.