1/ Prepare cocktail mix the night before: crush raspberries then add strawberry purée, bird’s eye chilli and Sichuan pepper. Add 120ml dessert wine. Leave to infuse for 30 minutes.
2/ Strain to remove chilli pieces and seeds. Cover with cling film and refrigerate for 2 hours.
3/ To serve, split cocktail mix between 4 wine glasses then add 80ml dessert wine to each glass.
4/ Garnish with a strawberry half, raspberry and bird’s eye chilli.
By mixologist Victor Delpierre