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Virgin Atlantic's "Virgin Redhead"!

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First of all, let me say I have never had one. They are famous, apparently, and you must have one when you visit the VA Heathrow lounge -- which we will be doing next year. Sorry, I realize that this is a travel website and not a cocktail lounge/cooking website. I am thinking of serving to our guest this Thanksgiving as they arrive. I have spent too many hours trying to figure out the best way to make and serve for a group. I will also post this topic on the England Forum.
Now, my questions are for my traveling and drinking buddies -- even thought we have never met. 6 ingredients plus Prosecco. Figuring I will need about 7 ounces for each of the 29 champagne glass servings. I am figuring on 2 ounces of mix and 5 ounces or the Prosecco. I never found a recipe in ounces - all in ml.

17 ounces Bombay Sapphire Gin
17 ounces fresh lemon juice NOTE -- seems like a whole lot of lemon juice. Any experience?
6 3/4 ounces Cassis
6 3/4 ounces Framboise
6 3/4 ounces raspberry puree (strain seeds)
5 ounces simple syrup

From what I am reading, you make each cocktail by shaking with ice and straining the 2 ounces of premix into your champagne glass or otherwise and then then stir in the 5 ounces of Prosecco.
Any suggestions? Proportions sounds OK? Any changes to recipe? Do they taste good? Make mix a day ahead of time? Any reason you could not make two at a time as couples arrive? I am not a great or experienced bartender. However, I am pretty good at drinking wine.
I will ask forgiveness ahead of time from those Fodor's folks that are only interested in actual travel advice. I don't mean to highjack anything. Thanks!

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