Cooking Instructions
1.
In a jar, add
BOMBAY SAPPHIRE (1 fl oz)
and
Ground Cardamom (1 Tbsp)
and cover. Let it rest for a few hours to overnight for maximum infusion of flavor to gin.
2.
Combine the infused gin with
Lychee in Syrup (1 cup)
,
Rose Liqueur (0.5 fl oz)
, and
Peychaud's Bitters (3 dashes)
in a blender until smooth.
3.
Freeze the mixture in a container for a few hours until it sets to frozen smooth consistency similar to a sorbet.
4.
Scoop a few bar spoons of the frozen mixture into a champagne flute. Top off with
MARTINI Sparkling Rosé Wine (2 fl oz)
.
5.
Garnish with
Fresh Rose Petals (1 bunch)
and an extra Lychee. Enjoy!