Lychee Mimosas

Lychee syrup, rosewater and a squeeze of lemon topped with chilled sparkling wine, with whole lychees to garnish. Floral, fruity and fizzy, a pretty choice for brunch or a celebration.

Total time: 5 min
Servings: 5

Naturally sweet twist
Floral & fizzy

A sugar-rimmed stemmed glass of pale peach drink with a peeled lychee and mint on the rim, red ribbon and fir sprigs — Sour meets Sweet Magic

Ingredients

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1 (750 ml) bottle sparkling wine, such as Champagne, cava or Prosecco
2 (15 oz) cans lychees in syrup
5 oz rosewater
1 tbsp lemon juice
2–3 Richberry halves

How to Make It

Drain the lychees
Drain the lychees over a bowl, keeping the syrup and the fruit separately.
Build the base
For each drink, pour 1½ oz lychee syrup, 1 oz rosewater and a little of the lemon juice into a coupe or flute.
Top and garnish
Top with 4–6 oz sparkling wine, depending on the size of the glass, and add 2–3 lychees to garnish.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.

Richberry changes the taste, not the drink: a cocktail may taste softer, but it is just as strong. Please enjoy it responsibly.