The Sun Salutation

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.

Published on July 12, 2010
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Dylan Garret

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