Queen Snake

Shannon Tebay, Death & Co. | New York 

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.


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

  1. Express lime, leave in bottom of a Sazerac glass.
  2. Combine all ingredients and stir to integrate.
  3. Top with cracked ice.

Tagged: lychee