Jasmine Rose Recipe

Combine base ingredients

In a cocktail shaker, pour 60 ml lychee syrup, 15 ml fresh lemon juice, and 10 ml simple syrup. The lychee syrup provides both lychee flavor and sweetness; adjust simple syrup if your lychee syrup is very sweet.

Add ice and shake

Add a generous handful of ice to the shaker (enough to fill about half the shaker). Secure the lid and shake vigorously for 10–12 seconds until the shaker is cold to the touch and the mixture is well chilled.

Strain into glass

Fill a highball or Collins glass with fresh ice. Double-strain the shaken mixture into the glass using a julep strainer or fine mesh to remove any ice shards and pulp.

Top with soda

Gently top the drink with 90 ml chilled club soda (pour slowly down a bar spoon if possible) to preserve fizz and create a light effervescence.

Garnish and serve

Garnish with one peeled fresh lychee perched on a pick and, if desired, an edible rose petal floated on top. Serve immediately with a straw or stirrer so the drinker can adjust sweetness to taste.