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Ingredients
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Cocktail
Garnish
Method
Cocktail
Muddle lychee
Place 2 fresh peeled and pitted lychees (or 2 canned lychees drained) into a cocktail shaker. Muddle gently with a muddler or the back of a spoon until broken down but not completely puréed (about 10–15 seconds). This releases aroma and a bit of texture while leaving some body.
Combine ingredients
Add 2 oz vodka, 0.5 oz lychee liqueur (or 0.5 oz lychee syrup if using syrup), 0.5 oz fresh lime juice, 0.5 oz hibiscus syrup, and 0.25 oz simple syrup (optional, add only if you prefer sweeter) into the shaker with the muddled lychee.
Shake
Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is cold and the mixture is well chilled and slightly frothy.
Double strain
Using a fine mesh strainer on top of the shaker’s strainer (or a Hawthorne strainer plus a small sieve), double strain the cocktail into a chilled martini or coupe glass to remove lychee solids and small ice shards for a smooth, clear presentation.
Garnish & Finish
Float a single edible rose petal on the surface of the cocktail and drop a peeled whole lychee or a lime twist on the rim or into the drink. If you like a little extra aroma, brush the rim lightly with a drop of hibiscus syrup before placing the rose petal.
Serve immediately. Provide a small cocktail pick if the guest prefers to eat the lychee garnish.