Lychee Rosé

Chill a cocktail coupe to ensure optimal serving temperature.

Prepare a garnish by skewering a peeled and destoned lychee, using either fresh or tinned lychee as preferred.

Shake the blanco tequila, lychee liqueur, elderflower liqueur, Lustau Manzanilla Papirusa Sherry, freshly squeezed lime juice, a dash of Peychaud's or other Creole-style bitters, and saline solution with ice until well chilled.

Fine strain the mixture into the chilled coupe glass.

Garnish with the skewered lychee for an elegant finish.