In a cocktail shaker, place the chopped tender inner lemongrass and the grated fresh ginger. Add the peeled fresh lychee (or one drained canned lychee). Gently muddle 8–10 times to release the lemongrass oils, ginger aroma and lychee juice — do not pulverize into a paste.

Combine liquids

Add 60 ml Cygnet Welsh Dry Gin, 20 ml Briottet Lychee Liqueur, 15 ml fresh lime juice and 10 ml simple syrup into the shaker with the muddled aromatics.

Shake with ice

Fill the shaker with ice (about 200 g or enough to nearly fill). Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and you hear a solid slosh. This both chills and dilutes the cocktail to the proper balance.

Double strain

Using a Hawthorne strainer and a fine mesh strainer (or a julep/tea strainer), double-strain the mixture into a chilled coupe or martini glass to remove lemongrass fibers, ginger bits and lychee solids, leaving a silky, clear drink.

Garnish & Finish

Skewer a whole lychee (fresh or drained canned) on a short pick and rest it on the rim or float it in the cocktail. Add a short piece of lemongrass as an aromatic stirrer or place a thin lime wheel or twist on the rim for citrus aroma.

Serve immediately while cold. Optional: express a lime twist over the surface before garnishing to add fresh citrus oils.