Lychee Rose Coupe mocktail recipe
Lychee, verjus and the smallest possible touch of rose in a cold, clean coupe.
Method: Shake · Glass: Coupe glass · Time: 5 minutes · Difficulty: Intermediate
Ingredients
- 2 oz lychee purée
- ¾ oz white verjus
- ¼ oz fresh lime juice
- ¼ oz simple syrup
- 2 drops culinary rose water
How to make it
- Chill a coupe until it is thoroughly cold.
- Add lychee purée, verjus, lime juice, syrup and rose water to a shaker with ice.
- Shake for 10 to 12 seconds until very cold.
- Double strain into the coupe so the texture stays clear and even.
- Float the lychee and rose petal gently, then serve immediately.
Garnish
One peeled lychee and one food-safe rose petal
Why this balance works
Lychee is soft, fragrant and sweet, so it needs a dry acid as well as lime. Verjus keeps the drink elegant rather than aggressively sour. Rose water is powerful: two drops are enough to lift the aroma. More does not make the drink more floral—it makes it taste perfumed.
Technique to keep
Fine straining is texture control. Lychee purée carries tiny solids that can settle at the bottom of a coupe, so strain it twice and chill the glass hard. The floral note should be mixed into the drink, not poured on top, so every sip has the same quiet aroma.
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