If using canned lychees and syrup: drain one lychee for garnish and reserve 3/4 oz of the syrup for the cocktail. If using lychee liqueur, measure 3/4 oz directly.

Building & Shaking

Add 1.5 oz Los Siete Misterios mezcal to the cocktail shaker.

Add 0.5 oz Scarlet Japanese amaro to introduce bitter-sweet herbal notes.

Add 0.25 oz Green Chartreuse for complex herbal depth and 0.125 oz absinthe for a bright, anise lift. (If you prefer a lighter anise note, rinse the glass with absinthe instead — see 'Finishing' below.)

Add 0.75 oz lychee syrup (or lychee liqueur) and 0.5 oz fresh lime juice to balance sweetness and add lift.

Fill the shaker with ice (enough to nearly fill) and shake vigorously for 12–18 seconds until the shaker is well chilled and slightly frosted.

Straining & Finishing

Discard ice or water from the chilled glass. If you prefer an absinthe-forward nose, pour 1/8 oz absinthe into the chilled glass, swirl to coat the interior, and discard the excess (absinthe rinse). If you used the 0.125 oz absinthe already in the shaker, skip the rinse.

Double-strain the contents of the shaker through a fine strainer into the chilled coupe or Nick & Nora glass to remove small ice chips and any lychee solids.

Garnish with one peeled lychee skewered on a pick or floated in the drink, and add a lime twist expressed over the drink to release oils, then drop it in or rim the glass lightly.

Serve immediately.