Peel and pit 3 fresh lychees (or drain and reserve 3 canned lychees). Reserve one whole lychee for garnish. Lightly muddle two lychee pieces in the base of a cocktail shaker until they release juice but still have some texture.

Add liquids

Add 2 tablespoons Sobrii Non-Alcoholic Gin, 1 tablespoon lychee syrup (from the can or a prepared lychee syrup), 0.5 oz fresh lemon juice, 0.5 tsp simple syrup, and 0.5 oz egg white (or aquafaba) to the shaker with the muddled lychee.

Dry shake

Seal the shaker and vigorously dry-shake (no ice) for 15–20 seconds to emulsify the egg white/aquafaba and create foam.

Wet shake

Add about 1 cup of ice to the shaker and shake again vigorously for 10–15 seconds to chill and properly dilute the cocktail.

Strain

Double-strain the cocktail through a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove lychee solids and ice shards, leaving a silky foam on top.

Finish & Garnish

Garnish with the reserved whole lychee placed gently on the foam and a half lemon wheel or a thin lemon twist on the rim.

If using, place one delicate edible flower on the foam and optionally add 1 dash of floral or aromatic bitters on the foam for aroma and visual contrast.

Serve immediately. Encourage the drinker to enjoy the floral aroma before sipping.