Restaurants›Grand Pacific›Delilah's Tipple Recipe

Delilah's Tipple Recipe

Time12m

Serves1

A delicate mix of gin, lychee and rose liqueur, finished with fresh lychee and a touch of lemon for a fragrant, floral sip.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cocktail

2 oz London dry gin1 oz lychee liqueur (or lychee syrup if liqueur unavailable)1/2 oz rose liqueur (e.g., rose petal liqueur or rose syrup substitute)1/2 oz fresh lemon juice2 each lychee fruit (canned in syrup or fresh), plus extra for garnish1 cup ice (for shaking and serving)

Garnish & Finish

1 each lemon twist or thin slice1 each edible rose petal (optional)1/4 oz lychee syrup (from canned lychees) or simple syrup

Method

Prepare Fruit & Glass

Chill glass

Place a coupe or martini glass in the freezer for 5–10 minutes, or fill with ice water while you prepare the drink to chill.

Prepare lychee

If using canned lychees, drain 2 lychees reserving about 1/4 oz (about 0.25 oz) of the syrup for sweetness. If fresh, peel and pit 2 lychees. Reserve one extra lychee for garnish.

Mix Cocktail

Add 2 oz gin, 1 oz lychee liqueur (or 1 oz lychee syrup if using syrup), 0.5 oz rose liqueur, 0.5 oz freshly squeezed lemon juice, the reserved 2 lychees (for texture/infusion) and 0.25 oz lychee syrup to a cocktail shaker.

Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until the outside of the shaker feels very cold and the mixture is well chilled and slightly diluted.

Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to remove lychee solids and ice shards for a silky texture.

Garnish & Serve

Skewer the reserved lychee on a cocktail pick and rest it on the rim or float it in the drink.

Express a lemon twist over the surface to release oils, then rub the twist around the glass rim and drop it into the drink (or rest it on the rim).

Optional: float a single edible rose petal on the surface for an aromatic, floral presentation.

Serve immediately and enjoy Delilah's Tipple while chilled.