Photo: Thomas J. Story Styling: Joni Noe
Hong Pham, half of the culinary duo behind ravenouscouple.com, came up with this refreshing drink to pair with a rich deep-fried snack called Firecracker Shrimp.
Serves 6 to 8 (serving size: 5 oz.)
1. Pour lychees into a colander over a bowl. Measure syrup and reserve 1/4 cup. Slice about 1/3 of lychees in half.
2. Put 1 cup raspberries in a pitcher and muddle them to release juices. Add all lychees and reserved syrup. Slowly pour in Prosecco. Stir with a long spoon to mix.
3. To serve each cocktail, add 1 or 2 of remaining raspberries, plus a lychee from pitcher, into a sparkling-wine flute, then pour in cocktail.