Kwai Feh Helps You Deliver a Just Dessert This New Year
Stock Kwai Feh Lychee Liqueur in your venue this festive season and you can look forward to some extra sales. This recipe for a dessert cocktail can be a neat fix to suggest to those customers – and you always get some – who can’t decide between an extra drink or a pudding.
This riff on a classic Champagne dessert cocktail, Soyer au Champagne, looks complex and expensive but is easy to create, looks spectacular, and can help make those extra sales at the end of the night when you might not expect to serve cocktails.
The bottle looks distinctive on the back bar and is a liqueur that lends itself to a range of serves from being poured neat, as a long drink, or in a martini.
Kwai Feh (20% ABV) adds a richly exotic, contemporary taste note to cocktails as it captures the essence of fresh lychee juice. This serve will add a touch of extra glamour – and some extra margins for your business.
The Kwai Feh Soyer au Champagne
Ingredients for one dessert cocktail:
20mls Kwai Feh Lychee Liqueur
10mls Luxardo Sour Cherry Gin
10mls Freshly squeezed grapefruit Juice
Dry Rosé Champagne
1 tablespoon of Cherry gelato
Optional garnish: Luxardo Maraschino cherries
Glassware: Champagne Coupette (chilled)
Flash shake the first three ingredients (except the Champagne & gelato) with ice, then strain into a chilled coupette. Carefully add the cherry gelato and then top up with Champagne (this should be poured over the gelato to create an almost bubble bath like appearance). Serve with a spoon and a straw (make sure it’s a sustainable paper or reusable one).