The Shogun

• 25 ounces sake (about 750 ml), preferably junmai
• 10 ounces Ginger Lemonade
• 5 ounces Cointreau or other triple sec
• 10 canned lychees, drained
• 5 teaspoons chilled strong-brewed hibiscus tea

1. In a pitcher, combine the sake, Ginger Lemonade and Cointreau.
2. Cover and refrigerate until chilled, at least 2 hours.
3. Put 1 lychee in each of 10 chilled martini glasses.
4. Stir the sake-lemonade mixture and pour into the prepared martini glasses.
5. Pour 1/2 teaspoon hibiscus tea on top of each drink.

sake, ginger lemonade, triple

Taken from www.foodandwine.com/recipes/the-shogun-cocktails-2007 (may not work)