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Françoise Laframboise
Sugar - to taste 15 ml Lime juice Raspberries 35% cream 15 ml Beet syrup Ice cubes Lavender bitters

Make the lavender whipped cream* Place remaining ingredients in a cocktail shaker, add some ice and shake vigorously for a few seconds. Pour into a champagne flute and garnish with the prepared whipped cream and a fresh raspberry.

*Lavender whipped cream: With a whisk or milk frother, whip the cream and lavender bitters (6 drops per 250 ml of cream) together.

Created by Pierre Gadouas, Montreal finalist, Made with Love 2017.

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