Place the martini glass in the freezer for at least 10 minutes or fill with ice water while you prepare the cocktail to ensure the glass is well chilled.

prepare garnishes

Drain one canned lychee and set aside. Thinly slice one peach or use a dehydrated peach slice. Cut a small mango wedge or fan a thin mango slice. If using an edible flower, keep it refrigerated until plating.

Mix Cocktail

measure ingredients

Using a jigger, measure and add 2 oz gin, 1 oz sake, 0.5 oz lychee liqueur (or syrup), 0.5 oz peach schnapps, 0.5 oz mango purée, 0.5 oz fresh lime juice and 0.25 oz simple syrup into a cocktail shaker.

add ice

Add approximately 1 cup of fresh ice to the shaker, filling it about two-thirds full to allow for adequate chilling and dilution.

shake

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and the ingredients are well chilled and slightly diluted.

double strain

Remove the chilled martini glass from the freezer or empty the ice water. Using both the shaker strainer and a fine strainer, pour the cocktail into the chilled martini glass to remove any ice shards and fruit pulp for a smooth presentation.

Finish & Serve

garnish and optional bitters

Skewer the drained lychee on a cocktail pick and rest it across the rim or float it in the center. Add the peach slice and mango fan beside the lychee, and place the edible flower gently on the rim if using. If desired, add 1 dash of citrus or aromatic bitters on top of the drink for an extra aromatic note.

serve

Present immediately while cold. Note the balance between sweet fruit flavors and the subtle rice notes of the sake; adjust simple syrup or lime in future batches if you prefer slightly sweeter or more tart.