Adapted from a recipe by David Nepove, Enrico’s Bar & Restaurant, San Francisco
- 10 mint leaves
- 1-1/2 ounces SOHO Lychee Liqueur
- 3/4 ounce lemon juice
- Club soda
- Fresh seasonal berries and a mint sprig, for garnish
Put the mint leaves into an empty mixing glass and grind them with a wooden muddler until the essence of the mint leaves has been extracted. Fill the mixing glass (not the metal cocktail shaker) two-thirds full of ice, add the liqueur and lemon juice, and shake for 15 seconds. Strain into an ice-filled collins glass, top with club soda and add the garnish.