Lychee Rose Reverie

01

What you’ll need

• 10 canned lychees in syrup, drained, with 90 mL syrup reserved
• 8 fresh raspberries, divided
• 45 mL fresh lime juice
• 30 mL aquafaba from unsalted canned chickpeas
• 1/2 tsp food-grade alcohol-free rosewater
• 120 mL very cold plain sparkling water
• Ice cubes, for shaking
• 2 food-safe unsprayed rose petals, for garnish

02

Mix the drink

1. Put two Nick and Nora glasses in the refrigerator or freezer for 20 minutes before mixing.
2. Set aside 2 lychees and 2 raspberries for garnish. Press the remaining lychees and raspberries through a fine-mesh sieve over a cocktail shaker, collecting the smooth juice and purée while leaving the seeds behind.
3. Add the reserved lychee syrup, lime juice, aquafaba and alcohol-free rosewater to the shaker. Seal and shake without ice for 20 seconds to build the vegan foam.
4. Fill the shaker halfway with ice and shake hard for another 12 to 15 seconds, until the outside feels very cold.
5. Double-strain the mixture evenly into the chilled glasses. Slowly pour 60 mL sparkling water down the inside edge of each glass so the foam rises neatly without overflowing.