Lychee Saketini Recipe

Prepare shaker

Chill a coupe or martini glass in the freezer or by filling with ice water while you build the cocktail.

Dry shake (if using egg white)

If using egg white for a silky foam, add the egg white to a cocktail shaker and shake vigorously without ice for 10–15 seconds to emulsify.

Build the cocktail

Into the shaker add vodka (2 oz), lychee sake (1 oz), lychee liqueur (0.5 oz), fresh lime juice (0.5 oz), simple syrup (0.25 oz) and lychee syrup (0.25 oz) if using. If you did the dry shake, add the previously shaken egg white now (or add raw egg white if you didn't dry shake earlier).

Shake with ice

Add 6 ice cubes to the shaker and shake vigorously for 12–18 seconds until the outside of the shaker is very cold and the mixture is well combined (and frothy if egg white is used).

Strain

Discard ice/water from the chilled glass if used. Double strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to catch any small ice shards or egg white solids.

Skewer the peeled lychee on a cocktail pick and rest it across the rim or drop it gently into the center of the glass. Add a lime wheel or twist on the rim. Serve immediately.