Make juice from 3 oz of sweet bell pepper
Place 0.75 oz of mango purée and 0.75 oz of passionfruit purée into the shaker
Pour in 0.3 oz of lime juice and 0.5 oz of vanilla syrup
Add 5 dashes of basil tincture and 1.5 oz of homemade Szechuan pepper vodka
Fill the shaker with ice cubes and shake gently
Strain into a chilled champagne saucer
Fill to the top with prosecco
Garnish with a green basil leaf and saffron