In a saucepan, heat the lychee juice with spices and let infuse for 10 minutes. Let cool for 15 minutes.
In a shaker, muddle the raspberries and add all the other ingredients. Close and shake vigorously without ice for a few seconds. Add the ice in the shaker, then shake vigorously again. Double strain and serve without ice in a coupette glass. Garnish with a flamed cinnamon stick and raspberries.
Created by Johanna Dhont, finalist, Made With Love 2019 (Montreal).