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Litchi Raspberry Cocktail

Photo: Thomas J. Story Styling: Joni Noe

Total time 10 mins

Serves 6 to 8 (serving size: 5 oz.)

Hong Pham, half of the culinary duo behind, came up with this refreshing drink to pair with a rich deep-fried snack called Firecracker Shrimp.


  • 1 16-oz. can lychees, chilled
  • 1 1/2 cups fresh raspberries
  • 1 bottle prosecco, chilled

How to Make It

  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.