1 drink

Bartenders Tony Abou-Ganim and Dale DeGroff with Francine Cohen, Inside F&B Founder/Editor-in-Chief/Lead Consultant

2 oz. Pisco (Mosto Verde)
1/2 oz. The Perfect Purée Strawberry Puree, thawed
1/2 oz. The Perfect Purée Lychee Puree, thawed
1/2 oz. fresh lime juice
1/2 oz. ginger syrup
Champagne (Brut or drier)
1. In a mixing glass add Pisco, fresh lime juice, ginger syrup and purées and shake with ice until well blended.
2. Strain into Collins glass filled with ice and top with chilled champagne.
3. Garnish with sliced 2-3 strawberries and 2 lime slices and serve in a stemmed goblet or water glass or an AP wine glass.