Lemongrass Lychee Champagne Cocktail Recipes

LEMONGRASS-LYCHEE CHAMPAGNE COCKTAIL

Steps:

• Drain the lychee syrup into a small pan. Cut the lemongrass into thirds and bruise with the back of a chef's knife. Add the lemongrass to the lychee syrup and bring to a boil over medium-high heat. Reduce the heat and simmer for 2 minutes. Remove from the heat and cool to room temperature. Strain and store in the refrigerator until ready to use.
• Puree the lychees in a blender or food processor. Add the strained lemongrass-lychee syrup and blend a few seconds more.
• Fill one-third of a Champagne flute with the puree mixture and top off with Champagne. Garnish with a small strawberry.

LYCHEE LILLET COCKTAILS

Steps:

• Puree half of the lychees and all of the syrup in a blender until all lychees are liquefied. Strain through a fine mesh strainer, pressing down to get the most from the lychees into a clean pitcher; discard the fibrous solids. Add the Lillet, rosewater and bitters. Refrigerate to chill thoroughly, if needed.
• Pour into chilled flutes, martini, or fun juice glasses, and garnish with an orange twist or slice. Drink.

LYCHEE CHAMPAGNE COCKTAIL

Steps:

• Shake the first four ingredients together with some ice in a cocktail shaker.
• Pour into a champagne flute, and top up with chilled champagne.