Lychee Pop Recipe

Combine base spirits and mixers

Add Ketel One vodka (1.5 oz), Aperol (0.5 oz), lychee syrup (0.75 oz), lychee purée (1 oz), pocky syrup (0.5 oz), fresh lime juice (0.5 oz) and 2 dashes of orange bitters into a cocktail shaker.

Dry shake

If using fresh lychee purée and to help integrate texture, briefly dry-shake (no ice) the mixture for 10–12 seconds to emulsify the fruit and syrups.

Wet shake

Add 6 ice cubes to the shaker and shake vigorously for 12–15 seconds until well-chilled and slightly diluted. Double-strain into a chilled coupe or Nick & Nora glass to remove pulp and ice shards.

Prepare foam

In a separate small shaker, combine Fee Foam or aquafaba (0.5 oz), fresh lime juice (0.25 oz) and simple syrup (0.25 oz). Dry-shake (no ice) vigorously for 15–20 seconds until foamy and aerated.

Ice shake (optional)

Add one or two small ice cubes and briefly shake 5 seconds to chill the foam slightly — this improves texture when spooned onto the cocktail.

Top cocktail

Using a bar spoon, gently float or spoon the Fee Foam on top of the strained cocktail to create a 1/2–3/4 inch foam layer. Let foam settle for 5–10 seconds.

Thread the peeled, pitted fresh lychee onto the Pocky stick (or skewer lychee beside the Pocky) and rest across the rim of the glass. Optionally add a micro mint sprig or a small lime wheel beside the lychee.

Finish with 1–2 extra small dashes of orange bitters sprayed or gently dashed onto the foam surface to add aromatic lift. Serve immediately.