Trim the outer tough layers from the lemongrass, then bruise the stalk with the back of a knife to release aromatics. Slice the stalk into 1–2 inch pieces.

Combine water and sugar in a small saucepan over medium heat. Add the prepared lemongrass pieces.

Bring the mixture to a gentle simmer, stirring until sugar dissolves. Reduce heat and simmer 6–8 minutes to infuse flavor.

Remove from heat, cover, and let steep for 20 minutes. Strain into a jar, pressing on the lemongrass to extract liquid. Chill until cool. Makes about 1/2 cup.

Arak-Lychee Base

If using fresh or canned lychee, reserve one lychee for garnish. Place remaining lychees in a shaker or small blender with the lychee liqueur/syrup and fresh lime juice.

Muddle or briefly pulse to break down fruit—aim for a slightly pulpy but not fully puréed texture (about 5–8 light pulses).

Add arak and 4 ice cubes to the shaker. Add 3/4 tablespoon (approx. 11 ml) of the chilled lemongrass syrup (adjust to taste).

Shake vigorously for 8–10 seconds until well chilled and slightly frothy.

Double-strain the mixture into a chilled Champagne flute or coupe to remove pulp and ice shards.

To Finish & Garnish

Top the strained arak-lychee mixture with 4 oz (about 120 ml) of chilled Prosecco, pouring gently to preserve bubbles. Leave a small headroom at the top of the glass.

Garnish with the reserved lychee dropped onto a small cocktail pick or floated in the glass. Slap the half lemongrass stalk between your palms to release aroma and rest it across the rim or inside the glass as a stirrer.

Serve immediately. Before sipping, gently stir once with the lemongrass stalk to integrate flavors if desired.