- 1 (20-ounce) can lychees in syrup
- 2 1/2 cups Lillet (orange wine), chilled
- 2 teaspoons rosewater
- 1 teaspoon bitters (recommended: Peychaud's)
- Orange twists or slices
Puree half of the lychees and all of the syrup in a blender until all lychees are liquefied. Strain through a fine mesh strainer, pressing down to get the most from the lychees into a clean pitcher; discard the fibrous solids. Add the Lillet, rosewater and bitters. Refrigerate to chill thoroughly, if needed.