Champs Élysées

Champs Élysées


  • 1


  • Cheap


  • Easy


  • Preparation time


  • 2 ice cubes (about 60 g)
  • 2 drops rosewater
  • 35 g fresh lychees, peeled
  • 30 g fresh raspberries
  • 50 ml gin
  • 50 ml champagne
  • To decorate: 5 edible rose petals


Put the ice cubes, rose syrup, lychees, raspberries, gin and champagne into the blender. Blend for 15 seconds on speed 1. Taste and if you prefer a sweeter cocktail add 1 or 2 teaspoons of cane sugar syrup.

Pour the cocktail through a sieve into a glass filled with ice cubes.

Shred 5 rose petals in the mini-grinder, for 4 pulses on speed 1 and arrange them over the cocktail.

Tips: The rose water can be replaced with a dash of rose cocktail syrup, a specialist syrup sold in bottles, to give the drink a rose flavour.