Lychee Spritzer Recipe

Chill and muddle

Chill a large wine glass or tall stemmed glass by filling with ice and setting aside while you prepare the cocktail. In a mixing glass or shaker, place 4 of the mint leaves and gently clap them between your hands to release aromatics, then lightly muddle the leaves (do not pulverize) to release fragrance.

Discard the ice from the serving glass and add fresh ice to fill the glass about two-thirds full.

Combine spirits and lychee

In the mixing glass with the muddled mint, add 45 ml Tarsier Oriental Pink Gin and 30 ml REAL Lychee liqueur/cordial. Add 1/4 cup of ice (about 60 ml by volume) to the mixing glass.

Stir and strain

Gently stir the gin and lychee with the muddled mint and ice for about 10–15 seconds to chill and slightly dilute. Double-strain (or fine strain) into the prepared serving glass to keep mint fragments out.

Add Prosecco and soda

Carefully top the strained cocktail with 90 ml Prosecco, pouring slowly to preserve bubbles, then add 60 ml chilled soda water. Give one gentle stir (1–2 rotations) to integrate.

Garnish

Skewer the peeled fresh lychee on a pick and rest it on the rim or drop it into the drink. Slap the remaining 2 mint leaves once more to release aroma and float them on top. Squeeze the half lime wedge over the surface lightly (optional) then drop it into the glass or discard per preference.

Serve immediately with a straw or cocktail pick.