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!
ingredients
Saffron Simple Syrup
Raspberry Puree
Cocktail
directions
For the saffron simple syrup, in a saucepan, combine sugar, water, green cardamom pods, star anise, the cinnamon stick, and saffron.
Place the saucepan on the stovetop over medium heat and allow it to come to a gentle boil. Once it reaches a boil, reduce the heat to low and let it simmer for about 10-15 minutes.
After simmering, remove the saucepan from the heat and let the syrup cool to room temperature. Once the syrup has cooled, strain and set aside.
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.
Pulse the mixture in a food processor or blender until smooth, adding small splashes of water until the puree is smooth and pourable.
For the cocktail, combine saffron simple syrup, raspberry puree, and lychee juice in a pitcher.
Gently stir to combine the ingredients.
Carefully pour an entire bottle of sparkling rosé into the mixture.
Garnish champagne flutes with flakes of edible gold leaf.
Pour the prepared bellini into the garnished champagne flutes and serve immediately.
