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Cocktail: Lychee Rosé

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Recipe:

The Lychee Rosé is a cocktail featured on the Rare & Extravagant menu at Spago Beverly Hills. It was created by bar director Adam George Fournier and combines tequila, lychee cordial, manzanilla sherry, St-Germain, and lime juice to balance sweet and salty flavors.

Ingredients:

• 1.5 oz reposado tequila, like Tequila Komos Reposado Rosa
• 0.75 oz salted lychee cordial (recipe below)
• 0.50 oz manzanilla sherry
• 0.50 oz elderflower liqueur, like St-Germain
• 0.50 oz lime juice, freshly squeezed
• Garnish: edible flower petals (optional)

Instructions:

1. Add the tequila, salted lychee cordial, manzanilla sherry, elderflower liqueur, and lime juice into a shaker with ice, and shake until well-chilled.

2. Strain into a chilled cocktail glass.

3. Optional garnish of flower petals.


Salted Lychee Cordial:

Combine 3 3/4 cups lychee purée (preferably Perfect Purée), 5 ounces Giffard Lychi-Li, 1 tablespoon Maldon sea salt, and 1/4 teaspoon citric acid in a high-speed blender. Blend on medium-high for 5 minutes (this helps with the texture). Bottle and store in the refrigerator for up to three weeks.

Recipe Credit: Liquor.com