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Corinne Trang first tasted this exotic aperitif at a Vietnamese restaurant in Paris. It's a variation on the kir royale, combining sweet Asian litchis and their syrup (instead of black currant syrup) with dry French Champagne. A bottle of another sparkling wine is an acceptable and less expensive alternative to Champagne. Classic Cocktail Recipes

Corinne Trang
September 1999

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Recipe Summary

Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drop a litchi into each of 8 Champagne flutes and add 2 tablespoons of the litchi syrup from the can to each. Fill the flutes with Champagne and serve.

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