Sober Lychee French '75 Recipe

1. Juice and combine

In a measuring jug or shaker, combine 0.5 cups fresh lemon juice, 0.5 cups cabernet grape juice, and 0.25 cups lychee puree (or lychee juice). Stir or gently shake to homogenize the mixture.

2. Taste the fruit mix; if the grape is very tart, add up to 1 additional tablespoon of simple syrup to balance. Set aside.

3. Add 0.75 cups non-alcoholic gin to the fruit mix. Stir briskly for 10–15 seconds to integrate botanicals with the juices.

4. Fill six chilled champagne flutes (or coupe glasses) about three-quarters full with ice if using tumblers, or chill glasses in the freezer if serving in flutes. For serving in flutes, omit ice and keep ingredients cold.

5. Divide the combined juice + non-alcoholic gin mixture evenly among six glasses (about 4 tablespoons / 2 fl oz per glass).

6. Top each glass with approximately 1/3 cup (about 2 fl oz) lychee sparkling wine. Gently stir once with a bar spoon to integrate without flattening the bubbles.

7. If desired, add 1/3 tablespoon simple syrup per glass for extra sweetness; otherwise use the amount already mixed into the fruit base.

8. Skewer one peeled lychee onto a cocktail pick and rest across the rim of each glass, or drop one lychee into each flute. Add a lemon twist or a thin lemon wheel to each glass for aroma.

9. Serve immediately while sparkling is lively. Yield: about 6 servings.