Summer and Lychee

I am back after some much needed dalliances with a couple of newly discovered bars in Chicago. One of which is The Sixth. While their most popular drink is the Silly Rabbit, my personal favorite is the Weston. It has bourbon, coffee syrup made with cinnamon, vanilla and tobacco mist sprayed on top of the drink. This drink is a sensory indulgence. The first time I tried it, I couldn’t stop sniffing the glass even after it was empty. It smells pretty much like Tom Ford’s Tobacco Vanille fragrance.

Anyways, coming back to this post’s focus, the first time I ate a lychee was on a hot summer day in Rajasthan, India. The sweet burst of this juicy fruit when you bite into it is such a pleasant reprieve from the heat. Since then I’ve always made it a point to buy lychees in summer and when I saw them in the supermarket recently I decided to use them in my next infusion.

This time I used cognac instead of whiskey. I thought the subtle fruitiness of cognac would bring out the lychee flavor better than whiskey and it did! Just pit about 10-12 lychees and add them to 1 cup of cognac in a mason jar and let it sit for 2 to 3 weeks or until desired taste.

And here’s a simple cocktail recipe using the lychee infused cognac. I had some Chocolate Rose Tea that I used in this cocktail, but you can skip it or replace it with some other floral tea if you want to try something different.

1.5 ounces lychee infused cognac

1 ounce brewed chocolate rose tea

0.5 ounce rose water

Sugar syrup to taste (lychee imparts it’s sweetness to the infusion, so may need little to nothing)

Add all of the above to a shaker with ice, shake well and serve!

I made this for my friends and they loved it. One thing that would make this better is some crushed pink peppercorn added on top as a garnish.


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