A recent Vietnamese meal with the girls led me to come up with this as our first drink of the night. It went down well and looked pretty with its borage flower accompaniment. The puréed lychees left some residue on the glass, but you could avoid this by passing the purée through a sieve before using, but sometimes life is too short.
The quantities below are for a large champagne flute, but if using smaller ones then halve the quantity of liqueur and purée.
40 ml lychee liqueur (I used a lychee infused white rum)
20ml lychee purée (I whizzed up a tin of lychees with a splash of their syrup)
Chilled sparkling wine (I used Prosecco)
To serve: an edible flower frozen in an ice cube (optional) (I used borage)
Step 1: Measure the liqueur and purée into a glass, add the flower ice cube (if using) and carefully top up the glass with sparkling wine. Serve immediately.