To make lychee syrup, strain liquid from a tin of lychees, weigh it, then add an equal weight of caster sugar and stir to dissolve. In a large wine glass, combine 10ml gin, 10ml Rinquinquin à la Pêche (see note), 3/4 tsp Italicus Rosolio di Bergamotto (see note), 12.5ml lychee syrup, 15ml freshly squeezed lemon juice, 8 drops rosewater and 60ml prosecco. Top with ice, stir gently to combine and garnish with a lychee and strawberry slices on a cocktail skewer.
Note: Rinquinquin à la Pêche and Italicus Rosolio di Bergamotto are popular peach and bergamot liqueurs, respectively, available at select bottle shops.
We suggest…
Roku Gin
Given the hefty botanical bill – 14 in all, including sakura flowers and sansho pepper – it’s little wonder this Japanese favourite is so layered and lengthy.
$69.95 for 700ml
Plymouth Gin
A longstanding standard bearer in the classic gin stakes, Plymouth is a trusty addition to cocktails for its balance of flavour and oily mouthfeel.
$72.99 for 700ml
Four Pillars Fresh Yuzu Gin
Yarra Valley yuzu headlines this fragrant new release, backed by finger lime, lemon myrtle, ginger, turmeric and genmaicha tea.
$80 for 700ml
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