Tell No Lychee

If you've never had lychee, you're missing out. Originally from China, they're now grown throughout the world. When fresh, they look almost like nuts, covered in a rough pink-to-red skin that peels away to reveal a soft, white fruit. The flavor? It's like sweet perfume and is unforgettable! Lucky for you (and us), you can get canned lychee fruit in most any global market (and many grocery and gourmet stores). Packed in a light syrup, they're perfect for cocktails.

Speaking of unforgettable, that's kinda how we feel about Solbeso. Distilled from cacao, it has a totally unique flavor that just can't be categorized into anything else. It's definitely boozy (that's a good thing) and is a great canvas for all kinds of other flavors in a cocktail. 

When we created this cocktail, the thought was how to enhance the floral aspects of the flavor in both the lychee fruit and Solbeso, and the answer was simple: St. Germain elderflower liqueur. Just a half ounce of St. Germain is enough to tie together the flavors and when balanced with a little acidity from fresh lemon juice, the final result was epic. And that's no lychee.



cocktail shaker
coupe or cocktail glass


2 oz Solbeso
1.5 oz lychee syrup (from canned lychee)
.5 oz St. Germain
.25 oz fresh lemon juice
lychee for garnish


Combine the Solbeso, lychee syrup, St. Germain and lemon juice in a cocktail shaker. Fill with ice and shake to chill. Strain into a chilled glass and garnish with the lychee fruit.