No longer relegated to the ’tini craze of the ’90s, lychee is having a moment. “The addition of lychee brings delicate, floral high notes that tease out other floral aromatics,” says Shannon Tebay, who uses lychee liqueur in this drink, a stirred mixture of grape eau de vie and herbaceous Douglas fir eau de vie.
Queen Snake
Shannon Tebay, Death & Co. | New York
Ingredients
Serving: 1
- 1 1/2 ounces blanche de armagnac, preferably Cobra Fire Eau de Vie de Raisin
- 1/2 ounce Clear Creek Douglas Fir Eau de Vie
- 2 teaspoons lychee liqueur, preferably Giffard Lichi Li Lychee Liqueur
- 1 teaspoon crème de cacao, preferably Marie Brizard
- 1 lime shoulder
Directions
- Express lime, leave in bottom of a Sazerac glass.
- Combine all ingredients and stir to integrate.
- Top with cracked ice.