We first had a Lychee Saketini in a swanky restaurant on the roof of the Peninsula Hotel in Hong Kong. It was the eve of the British hand- back of the colony to the Chinese. The air was festive and apprehensive, solemn and jubilant. A mix of East and West. So it seemed fitting to order to order a drink made from sake and vodka. Besides, we have a thing for lychees. Yesterday, at our local market, we stumbled upon a crate of fresh perfectly ripe lychees and brought them home. Guess what we did with them?
1 oz. Vodka
2 oz. Dry sake
1/2 oz Lychee juice or simple syrup*
2 Whole fresh lychee
1 Sprig fresh mint
Place ingredients in a cocktail shaker. Power shake. Strain. Garnish with lychees and a sprig of fresh mint.
* Our recipe for simple syrup here: http://bit.ly/simplesyrupbb
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