Tokyo Collins Recipe

Prepare shaker

Add gin, lychee liqueur (or lychee syrup), fresh yuzu juice, simple syrup, and egg white (if using) into a cocktail shaker. Do not add ice yet if doing a dry shake.

Dry shake (if using egg white)

Secure the shaker and shake vigorously without ice for 10–15 seconds to emulsify the egg white and build a silky texture.

Wet shake

Add a generous handful of ice (about 1 cup) to the shaker. Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosty on the outside.

Strain into glass

Fine-strain the shaken mixture into a highball or Collins glass filled with fresh ice (or into a chilled Collins glass if you prefer less dilution).

Top with soda

Gently top the drink with chilled club soda (about 3 oz). Pour slowly over the back of a spoon or down the inside of the glass to preserve the foam and carbonation.

Skewer the peeled lychee on a cocktail pick and rest it on the rim or drop it into the glass.

Express a yuzu or lemon twist over the drink to release oils, rub the rim if desired, and drop the twist into the glass or balance on the rim.

Serve immediately with a straw. Stir gently once before sipping to integrate the soda with the spirit layer if desired.