45ml/1.5 fl oz ginger syrup(available at most specialty liquor stores)
squeeze of lemon
dry sparkling wine
peeled lychee(I get mine from a tin!)
Pour the lychee liquor into two champagne flutes.
Add the ginger syrup and the squeeze of lemon then stir well to combine.
Top up the glass with the sparkling wine and stir carefully.
Garnish with a peeled lychee and a sprig of mint.
If you want a slightly lower in alcohol cocktail, then omit the lychee liquor and sub in the syrup that comes in the tin. You might want to start with half the amount as it will be sweeter than the liquor. Or add a bit more lemon to balance it.