We had a friend around for dinner Tuesday. So I made this. Originally something I found somewhere, but now I just make it up as I go along.

This was made to accompany an Asian inspired main, or double cooked duck with citrus sauce. Recipe curtesy of Kylie Kwong’s restaurant Billie Kwong’s Sydney. For the duck, not the cocktail.

• 60ml Gin- I used Hendrick’s
• 30ml Lychee Liqueur-Bols
• 80ml Grapefruit Juice

Add everything to your shaker with ice. Shake till nice and cold,then strain into a glass over fresh ice. Top with tonic. Or use pink grapefruit soda if you have it. That’s usually what I use. But no soda available at my house tonight.

Garnish
Obviously overboard. It was a gay friend, so what do you expect 😊
I used lychees, both peeled and peeled, for contrast, a grapefruit wedge, and a parasol.