If you really want to spoil your guests when they arrive for a drinks or supper party, I cannot recommend this luscious Lychee Bellini highly enough. Make a cocktail shaker flask of the mix in advance and keep it in the fridge so it’s ready to pour into champagne flutes when people arrive. This recipe makes six but to be honest, everyone will want another one. I’d make double if I were you!
- 180ml lychee juice
- 30 ml apricot brandy
- 60 ml pineapple juice
- The lychee liquor, if there is any, from peeling the fresh lychees
- A bottle of prosecco
- 6 fresh, peeled lychees – fiddly but totally worth it!
Make sure all the ingredients are fridge-cold. Add to a cocktail shaker, shake thoroughly and refrigerate until you need it. To serve: shake again, then share the mix equally between six glasses (roughly up to halfway), top up with Prosecco, drop a peeled lychee into each flute. Put them into eager hands, wait for the smiles!