River Walk Recipe

Build and chill

Chill a coupe or flute by filling it with ice and cold water while you mix the cocktail.

Mix base

In a cocktail shaker, add 1.5 oz Giffard Lichi-Li, 0.5 oz lychee syrup, 0.5 oz fresh grapefruit juice, 0.25 oz fresh lime juice and 1 dash Angostura bitters (if using). Fill the shaker with ice (about 1 cup).

Shake

Secure the shaker lid and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Prepare glass

Discard the ice and water from the chilled coupe or flute and strain out any liquid.

Strain

Double-strain the shaken mixture into the chilled coupe or flute using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any pulp.

Top with bubbles

Carefully top the cocktail with 2 oz chilled cava. If you prefer a lighter, sweeter, more soda-forward version, replace up to 1 oz of cava with 1 oz chilled grapefruit soda and pour gently to preserve bubbles.

Finish

Give the drink one gentle stir (1–2 rotations) to integrate the cava without flattening it.

Thread the peeled fresh lychee (or a canned lychee, drained) onto a pick or place it in the bottom or on the rim of the glass. Express a grapefruit twist over the drink to release oils, then drop the twist into the glass or rest a thin grapefruit wheel on the rim.

Serve immediately while the cava is lively. Provide a small spoon if you placed a lychee in the bottom so the guest can retrieve it.