Lychee sakeninha

Lychee sakeninha

By
From
Cabana The Cookbook
Serves
1
Photographer
Martin Poole

This is one of the most popular cocktails in the clubs of São Paulo, which has the largest Japanese community in the country, and therefore a ready supply of sake. It’s made the same way as a caipirinha, but uses sake instead of cachaça, and lychees for a sweet, perfumed flavour.

Ingredients

Quantity Ingredient
5 tinned lychees, drained, plus extra to garnish
2-4 tablespoons lychee syrup from the tin, to taste
120ml sake
handful cracked ice

Method

  1. Muddle the lychees and lychee syrup with a cocktail muddler or the end of a small rolling pin in a tall, sturdy glass. Add sake and cracked ice. Give it a quick stir, then garnish with a lychee. Serve immediately.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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