Beijing, China
I first came across this recipe a few months ago, back when I was researching champagne cocktails for my Champagne Cocktails post. This was one of the ‘best of the rest’ that, after trying again recently, I just have to share with you all…
The big difference is in the fruit chosen; Lychee in the place of peach and, as with the bulk of Cocktails that include the little alien-looking fruit, it does indeed include a garnish using the fruit…
The Beijing Bellini
Recipe:
1 measure Lychee Liqueur
1 Skinned, but whole, Lychee
Top up Sainsbury’s TTD Prosecco Conegliano
Method:
- Drop the Lychee in the Chilled Champagne Flute and cover with the Lychee Liqueur.
- Fill with the Prosecco.
This drink is both light and fruity, with the lychee giving an almost oriental feel to the otherwise European wine (a handy tip to make this a real oriental cocktail through and through is to try and find yourself some actual Asian sparkling wine (which might be difficult) as the taste improvement would be well worth it…
