Course: Drinks
Keyword: aromatic bitters, coconut syrup, Fee Foam, lemon, raspberry liqueur, rosé, sparkling rosé
- 2 oz. Aphrodise sparkling rosé
- 1 oz. Rosé wine
- ¾ oz. Raspberry liqueur
- ½ oz. Lemon juice
- ½ oz. Coconut syrup
- 2 drops of Fee Foam or egg white powder
- 7 drops Aromatic bitters
Rim the outside of a coup glass with coconut flakes.
Combine ingredients, except sparkling rosé, in a shaker.
Shake well and strain into rimmed glass.
Top with sparkling rosé.
Add 7 drops of aromatic bitters on top of foam.
Garnish with raspberry and lemon peel.
Nabin Subedi, director of mixology at Mykonos Steak Club on Grand Cayman, created this recipe.