Champs Élysées

• 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.