Sober Lychee French '75 Recipe

Chill glass

Place two flute glasses (or coupe) in the refrigerator or fill with ice water to chill while you prepare the cocktail mix.

In a cocktail shaker or mixing tin, add the non‑alcoholic gin (3 tbs), fresh lemon juice (0.5 cup), cabernet grape juice (0.25 cup) and lychee syrup (2 tbs).

Add 1 cup of ice to the shaker. Secure the lid and shake vigorously for 10–12 seconds until the exterior of the shaker becomes cold. This blends and lightly dilutes the mixture for balance.

Strain the shaken mixture through a fine mesh strainer (or the shaker's strainer) into a chilled flute or coupe, filling it about one third to halfway (roughly 3–4 oz / 90–120 ml).

Carefully top each glass with the lychee sparkling wine (non‑alcoholic) — about 1/2 cup (120 ml) per glass — pouring slowly down the side to preserve bubbles. The final drink should be effervescent and roughly 5–6 oz total volume per serving.

Gently stir once with a bar spoon (one slow stir) to integrate the sparkling without flattening it.

Drop one peeled, pitted lychee into each glass. Add a lemon twist or wheel on the rim and, if desired, float a single small grape or an edible flower for a visual accent.

Serve immediately while sparkling is lively.