Lychee Limoncello Recipe

Chill glass

Place a coupe or highball glass in the freezer for 5–10 minutes or fill with ice water while you prepare the cocktail to chill it.

Combine ingredients

Into a cocktail shaker, add 2 oz Henrick’s gin, 1 oz De Capri limoncello, 0.5 oz lychee syrup, and 0.5 oz fresh lemon juice.

Add ice and shake

Fill the shaker roughly two-thirds with ice (about 1 cup). Secure the lid and shake vigorously for 10–12 seconds until the shaker is cold to the touch and properly diluted.

Strain and top

Discard the chilling ice or remove the glass from the freezer. Double-strain (or fine-strain) the shaken mixture into the chilled coupe or over fresh ice in a rocks/highball glass. Gently top with 2 oz Schweppes tropical soda. Stir once gently with a bar spoon to integrate without losing fizz.

Skewer or drop the pitted lychee into the drink and add the lemon wheel or twist on the rim. Lightly slap the mint between your palms (if using) to release aroma and tuck the sprig into the drink as a final aromatic garnish.