Kiss of the Concubine

1. In a cocktail shaker, add ice, the
2. juice and skin of the lime wedges,
3. crushed mint leaves and the rest of the ingredients.
4. Don't forget Amaretto (for that bitter sweet almond taste), lychee liqueur (the perfect compliment for almonds) and soda water for a little bit of effervescence
5. Shake and pour into a cocktail glass
6. Garnish with a fresh lychee – and I can’t help myself. I just have to make it into a flower.
7. Slice a lychee from the top to about two thirds of the way down six times equally all the way round. Gently fold down to expose golden interior of fruit. Run a toothpick from one side to the other to connect two opposite segments taking care to skim just under the interior surface. If you go too close to the flesh on the outer part of the fruit the flower will fall apart.

Volume: 15.0 oz
Alcohol units: 0.8 standard drinks
Alcohol by volume (ABV): 2%

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Times viewed: 11988
Average Score: 10.0 (1 vote)

History

http://www.abc.net.au/tv/pohskitchen/stories/s2827721.htm

Here I’ve used the flavour profile of a humble dim sum *Almond Agar Jelly and Lychee* dessert and translated it into a cocktail.The delicate combination of perfumed lychee and a hint of mint compliments the almond flavour of amaretto liqueur perfectly. I’ve called it Kiss of the Concubine.

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Added by dangerwilrobinson on 2018-11-29 04:09:54
Last updated on 2018-12-01 20:36:22
Status: Approved