{"id":13718,"date":"2013-12-31T07:34:14","date_gmt":"2013-12-31T15:34:14","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=13718"},"modified":"2014-01-04T23:17:38","modified_gmt":"2014-01-05T07:17:38","slug":"lychee-champagne-cocktail","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/lychee-champagne-cocktail","title":{"rendered":"lychee Champagne cocktail"},"content":{"rendered":"

\"DSC01127\"<\/p>\n

sweet welcome for 2014\u00a0<\/span><\/strong><\/p>\n

lychee Champagne cocktail<\/span><\/strong>\u00a0<\/span><\/em><\/p>\n

Then there was the Paris sun which decided to make a pleasing appearance although only momentarily. However brief, doing my marketing for tonight\u2019s dinner, without rain pouring on my head, was a welcome treat. \u00a0<\/span><\/p>\n

Prominently displayed in the march\u00e9 (as well as all supermarkets) are fresh lychees. Still on their branches, in a bright red I have never seen, the fruit looked like flower bouquets and smelled just as sweet. My resolve weak, I could not leave without a bundle.<\/span><\/p>\n

\"chef<\/p>\n

At home, the fragrant lychees perfumed the apartment and I forgot about the disappearing sun.\u00a0 Instead, I thought of George and Maxim. I\u2019ll explain.<\/span><\/p>\n

\"chef<\/p>\n

Maxim works at the George V<\/i>, a swanky hotel on avenue George V<\/em> which flows south from the Champs Elys\u00e9es<\/em>. I have never stayed at the hotel, but I am fond of the cozy bar outfitted with a few tables, a small bar, and a fireplace which is particularly inviting in the colder months. Occasionally I meet or take friends there. It is quaint and familiar. When I crave a little Americana, I go there as the hotel is quite popular with Americans and there is as much English spoken as there is French.<\/span><\/p>\n

\"chef<\/p>\n

The bar has a collection of speciality cocktails and fanciful martinis. This week, I asked Maxim to make something up for me (they do this for many clients, not just me). Maxim made me something which I was quite fond of: a lychee Champagne cocktail, at least that is what I am calling it.\u00a0<\/span><\/p>\n

\"chef<\/p>\n

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Maxim used lychee liquor, but I used the fresh lychees I found at the market because we are welcoming in a new year and something extra special seemed in order. If you cannot find fresh lychees, you can used canned lychees which I know you can find in the States (even Smart & Final carries them).\u00a0<\/span><\/p>\n

I feel obliged to tell you that this beverage goes down rather smoothly (<\/i>um), so keep that in mind (I am not going to tell you not to drive after drinking because you already know that).<\/span><\/p>\n

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In Paris, everyone says bonne fin d\u2019ann\u00e9e <\/i><\/span>(happy end of the year) until the clock strikes midnight then it becomes \u201cbonne ann\u00e9e<\/i>.<\/span>\u201d\u00a0<\/span><\/p>\n

Given the time difference, I wish you both.\u00a0<\/span><\/p>\n

LM<\/span><\/strong><\/p>\n

\"chef<\/p>\n

\u00a0lychee Champagne cocktail<\/strong><\/span><\/p>\n

\u00a0<\/span><\/p>\n

1 cocktail<\/i><\/span><\/p>\n

4 – 4\u00bd ounces Champagne<\/span>
\n 1 tablespoon quality vodka (Georges V<\/i> uses Grey Goose)<\/span>
\n 2 tablespoons lychee syrup<\/span>
\n fresh lychees (as needed)<\/span><\/p>\n

lychee syrup<\/span> (makes enough for a bottle of Champagne)<\/span>
\n 20-24 lychees, pits removed<\/span>
\n \u00bd cup superfine sugar<\/span>
\n 2 cups bottled water\u00a0<\/span><\/p>\n

How to:<\/span><\/span><\/p>\n