We first had a Lychee Saketini in a swanky restaurant on the roof of the Peninsula Hotel in Hong Kong. It was the eve of the British hand-back of the colony to the Chinese. The air was festive and apprehensive, solemn and jubilant.

A mix of East and West.

So it seemed fitting to order to order a drink made from sake and vodka. Besides, we have a thing for lychees. Yesterday, at our local market, we stumbled upon a crate of fresh perfectly ripe lychees and brought them home.

Guess what we did with them?

Lychee Saketini

1 oz. Vodka

2 oz. Dry sake


1/2 oz Lychee juice or simple syrup*

2 Whole fresh lychee

1 Sprig fresh mint

Place ingredients in a cocktail shaker. Power shake. Strain. Garnish with lychees and a sprig of fresh mint.