I whipped this up for the hubby and he loved it. I'm no mixologist but once in a while I get the urge to get creative with cocktails. For me, mixing drinks is pure alchemy but sometimes I strike gold.
What you'll need:
2-3 ounces of St. Germain Liqueur. Exhibiting fresh Honeysuckle and lychee notes, St. Germain Liqueur is a lot like the St. Germain section of Paris: dense, lovely and bright.
Champangne -- For this drink, get a Brut Champagne to offset the sweetness of the Lychee syrup. A Demi-Sec Champagne might make this drink cloyingly sweet. It doesn't have to be top shelf Champagne as long as it is "dry". You can also use a Rosé Champagne, Proseco or any Sparkling wine.
4-5 leaves of Thai Holy Basil -- Adding the right fresh herb to your cocktail will give it life and flavor. Think of it as Thai Mojito.
How to do it:
Muddle your Thai Holy Basil in a cocktail shaker with about an ounce of Lychee syrup. Add St. Germain, a cup of Lychee syrup and some ice cubes. Give it a good shake and then pour and strain into two chilled Champagne flutes. Drop 3 Lychees into each glass and then top with Champagne. Voila!