This Asian Cocktail with Lychees, Apples, & Raspberries is truly amazing and my favorite cocktail! It is a wonderful surprise of bright and smooth, sweet and tart combined with a nice alcoholic kick. Winter in the midwest has been especially brutal this year. Asian Cocktail with Lychees, Apples and Raspberries is the cure for the vortex blues! Serve this with a Chinese take-out dinner party or a fabulous Sunday brunch with my Crunchy Eggrolls and Chinese Scallion Pancakes.
I combined Maker’s Mark bourbon, dry Japanese Sake, Triple Sec with lychees in syrup, orange segments, sliced apples, fresh raspberries and organic lemon juice (I always use Italian Volcano Organic Lemon Juice). Chill the mixture for several hours in the refrigerator . Before serving add two bottles of a good chilled Riesling and gently stir.
The hardest part of making this Asian Cocktail is segmenting the orange. For a good tutorial on how to segment an orange see this post by the Pioneer Woman. Peel and slice the apple, rinse the raspberries, open the can of lychees and measure the liquors. It is quick and easy to prepare.
Serve chilled over ice in a wine glass with a fruit garnish. It goes down so easy!
Amazing Asian Cocktail with Lychees, Apples, & Raspberries
This Asian Cocktail with Lychees, Apples, & Raspberries is my favorite cocktail! It is a wonderful surprise of bright, sweet and tart combined with a nice alcoholic kick.
- 1 navel or Valencia seedless orange peeled and segments removed from the membranes
- 1 pint (approx 1 1/2 cups) fresh raspberries, rinsed. Reserve some for garnish
- 1 Honeycrisp Apple peeled, cored and thinly sliced
- 1/2 cup dry sake
- 1/2 cup bourbon Maker’s Mark preferred
- 1/2 cup fresh lemon juice or Italian Volcano Organic Lemon Juice
- 1/2 cup triple sec
- 2 tablespoons sugar
- 1 (20 oz can) lychees in syrup
- 2 bottles Riesling wine chilled
Add the following to a large glass pitcher that is approximately ½ gallon or holds at least 10 - 12 cups: orange segments, sliced apples, raspberries, sake, bourbon, lemon juice, triple sec, sugar and lychees with their syrup. Gently stir to dissolve the sugar.
Cover the top of the pitcher with plastic wrap and allow the mixture to chill in the refrigerator at least 1 -2 hours. The flavors will meld nicely.
When ready to serve, stir both bottles of chilled Riesling into the pitcher. Ladle 1 cup of the cocktail with some of the fruit into wine glasses. Add 3-4 ice cubes. Garnish with fresh raspberries.
Serve immediately. Enjoy!
Note: An Asian Pear works well, if you can find one, to replace the apple.
This recipe was adapted from a White Sangria recipe I found in Food and Wine.