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.
- 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.
blender, sieve, 12 ounce champagne flute or tall, narrow glass