Silver Orchard

01

What you’ll need

• 160 g drained canned lychees packed in syrup, from a vegan product containing only lychees, water, cane sugar and citric acid, plus 2 extra lychees for garnish
• 60 ml reserved lychee can syrup
• 70 ml cold filtered water
• 50 ml freshly squeezed lemon juice
• 30 ml aquafaba from unsalted canned chickpeas
• 2 teaspoons pure black sesame paste made only from toasted sesame seeds
• 1 teaspoon pure maple syrup
• 1/4 teaspoon food-grade alcohol-free orange blossom water
• 1 small pinch fine sea salt
• 1 teaspoon toasted black sesame seeds, for garnish
• 2 cups ice cubes, for shaking

02

Mix the drink

1. Place two 180 to 200 ml coupe glasses in the refrigerator for at least 20 minutes so the finished drink stays cold without ice.
2. Blend the 160 g drained lychees, reserved lychee syrup and cold water for 30 seconds until completely smooth. Pass through a fine-mesh sieve, pressing gently, and measure 220 ml of the strained lychee base.
3. Toast the black sesame seeds in a dry skillet over medium-low heat for 60 to 90 seconds, shaking the pan, until fragrant. Transfer them to a cool plate immediately.
4. Add the measured lychee base, lemon juice, aquafaba, black sesame paste, maple syrup, alcohol-free orange blossom water and sea salt to a cocktail shaker. Seal and dry-shake without ice for 15 seconds to disperse the sesame paste and build a fine foam.
5. Open the shaker, add the ice cubes, seal again and shake hard for 15 seconds, or until the outside of the shaker is frosty.
6. Double-strain through the shaker strainer and a fine tea strainer, dividing evenly between the chilled coupes. Pause halfway through each pour, then top with the remaining foam so both drinks have an even cap.