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
One 11-ounce can litchis, chilled
1 bottle brut Champagne or other dry sparkling wine, chilled
How to Make It
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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