I think it's best to use a dry sparkling wine to pair with the fruit, or the cocktail ends up cloyingly sweet and tasting like a bad hangover waiting to happen. I used a dry sparkling brut rosé from Alsace, France (Lucien Albrecht Cremant d'Alsace, made from 100% Pinot Noir grapes), which imparts a lovely pinkish hue. A dry Prosecco would be excellent as well.
About This Recipe
|Yield:||One 12-ounce cocktail|
|Active time:||8 minutes|
|Total time:||8 minutes|
|Special equipment:||blender, sieve, 12 ounce champagne flute or tall, narrow glass|
|This recipe appears in:||Brunch Drinks: Lychee Bellini|
- 6 lychees (if using fresh, peel and remove pits)
- 8 ounces chilled, dry sparkling wine
Puree the lychees with a blender (immersion blender works great). Strain the pulp with a fine mesh sieve, pushing the puree through with a rubber spatula.
Fill a flute or other tall, narrow glass 1/3 way with the lychee puree (should be about 4 ounces). Slowly pour the sparkling wine into the glass, stirring slowly as you pour. Pause to allow the foam to subside as necessary.