The latest Cocktail of the Week by collaborator and Head Barmen at the Vineyard at Stockcross David Coveney is Lychee Bellini, one that David says is “a perfect way to use this incredible fruit juice and create a perfectly refreshing aperitif”.
Lychee Bellini
Glass –
Coupette
Ingredients –
50 ml Alain Milliat Lychee Nectar
20 ml St Germain Elderflower Liqueur
3 Sprays of Rosewater (in an atomizer)
Champagne Top
Method –
Spray a mixing glass with rosewater. Add all the remaining ingredients and stir slowly with ice. Serve in a chilled coupe and garnish with a cucumber flower.
DRINKS ENTHUSIAST 