weet lychee, dry rosé, and fresh basil over crushed ice – this is summer's simplest elegance in a glass. Here's the recipe and the tricks that take it to bar level.

Some drinks feel like a little vacation in themselves. The lychee spritz is one of them – a glass that combines the perfumed sweetness of lychee, the dry fruitiness of rosé, and the herbaceous freshness of fresh basil. The result is light, elegant, and surprisingly easy to make.

This is exactly the kind of drink I love to put on the table when the sun finally shows itself: no advanced equipment, no hour-long fussing – just good ingredients and the right technique. Five minutes, one glass, and suddenly Tuesday evening feels a little more like a vacation.

A frosted highball glass filled with lychee spritz, crushed ice, rosé, and fresh basil in a summery outdoor setting with greenery

What exactly is a lychee spritz?

A lychee spritz is a light, sparkling wine cocktail based on lychee juice or lychee nectar, dry rosé wine, and sparkling water. It differs from classic spritz variations through the exotic, floral flavor of lychee – a fruit note often compared to roses and muscat. Served over crushed ice, it becomes long, refreshing, and perfect for warm summer days.

The great thing about this drink is that it scales: make it for yourself on a quiet evening, or mix up a big pitcher for the whole gang on the terrace. Both work equally well.

Which rosé works best?

Dry, light rosé wine from Provence or southern France is the ideal choice. You want a wine with fresh acidity and subtle fruit notes – not too sweet, not too heavy. A Provence rosé with its pale salmon color and notes of strawberry and citrus will support the lychee's floral character without overpowering it.

I'm especially fond of The Pale Rosé 2025 for this drink. It's pale, dry, and has the kind of elegant structure that doesn't disappear in the glass even as the ice begins to melt. The balance between acidity and soft fruit is exactly what you need here – it stays in the role of backdrop without stealing the show from the lychee.

Another solid choice is Laroche Rosé L 2025 – a fresh and versatile bottle from southern France that won't break the bank and delivers consistent, clean flavors. Perfect when you're making a whole pitcher for a crowd.

Two bottles of rosé wine standing in an ice bucket on a sunny terrace, including The Pale Rosé 2025

Recipe: Lychee spritz with rosé and basil

Here is my base recipe. Calculated for one glass – scale up the quantities if you're making a pitcher.

Ingredients

4–5 large basil leaves (fresh)
6 cl lychee juice (from a can or bottle – unsweetened or lightly sweetened)
10 cl dry rosé wine (Provence style)
4 cl sparkling water (or a light tonic water)
Crushed ice – generously
Garnish: 1 lychee fruit (fresh or canned) and a sprig of basil

Method

Place the basil leaves in the bottom of a tall glass (highball or a wide wine tumbler).
Gently muddle the leaves with a muddler or the back of a wooden spoon – press, don't smash. You want to release the oils, not make green soup.
Fill the glass to the top with crushed ice.
Pour the lychee juice over the ice.
Add the rosé wine gently – pour along the edge of the glass to preserve the bubbles in the wine.
Top with sparkling water and stir once, gently, with a long spoon.
Garnish with a lychee fruit on a cocktail pick and a small basil sprig on top of the ice.

Bartender tip: Make ice cubes from lychee juice! Pour lychee juice into an ice cube tray, freeze overnight, and you'll have flavored ice cubes that won't dilute the drink as they melt. A small touch that makes a big difference.

Close-up of hands muddling fresh basil in a highball glass with crushed ice and a lychee fruit visible in the background

Non-alcoholic version – just as good, promised

You don't need alcohol to make this drink sing. Replace the rosé wine with a good non-alcoholic sparkling drink – and here you actually have some genuinely exciting options that sit well above the level of ordinary soda.

Rabl Kamptal Verjus Spritz is a fascinating choice: made from unripe grapes from the Kamptal region in Austria, it has the fresh, wine-like acidity and complexity that is missing from many non-alcoholic alternatives. Combined with lychee juice and basil, you get a drink that tastes considered and grown-up – no one will suspect there's no alcohol.

Another fun twist is to use a good kombucha of the light, floral variety. These pair surprisingly well with the lychee's rosé character and add a lightly fermented depth that lifts the whole glass.

Non-alcoholic lychee spritz – ingredients

4–5 basil leaves
8 cl lychee juice
10 cl Rabl Kamptal Verjus Spritz (or preferred non-alcoholic sparkling drink)
2 cl freshly squeezed lime juice
Crushed ice and garnish as above

Method

Muddle the basil in the bottom of the glass as described above.
Fill with crushed ice.
Pour the lychee juice and lime juice over the ice.
Top gently with Rabl Kamptal Verjus Spritz.
Stir once and garnish.

The lime juice replaces the wine-like acidity and considerably raises the complexity. Don't skip it – it's what keeps the drink from tasting flat.

Variations and creative twists

Once you have the base recipe down, it's easy to play around. Here are some of my favorite variations:

Tropical twist: Replace the basil with mint and add a slice of fresh mango for a more Caribbean profile
Spicy twist: Add a thin jalapeño slice in the muddling step – a little heat against the lychee's sweetness is surprisingly good
Citrus boost: Half a cl of lime juice and a little lime zest makes the whole drink sharper and fresher, especially on very hot days
Rosé bubble: Use a lightly sparkling rosé wine in a pét-nat style instead of still rosé plus sparkling water – more texture and natural fermentation character
Rambutan swap: Rambutan juice is almost identical to lychee and works as a direct substitute if you want to vary things

Many bartenders also use a little lychee liqueur in addition to the juice to intensify the flavor – but be careful with the sweetness. It's easy to go too far.

Why crushed ice – and not regular ice cubes?

Crushed ice chills quickly, packs tightly, and gives the drink a texture that is more inviting than a glug with three large ice cubes. The melting rate is a little higher, yes – but for a spritz that's drunk quickly in the heat, this is an advantage. The glass stays cold and frosted longer, and the drink simply looks better.

Don't have an ice crusher? Put the ice cubes in a clean kitchen towel and bang them against the counter a few times. A little rustic, but it works perfectly.

Bird's-eye view of a finished glass of lychee spritz with crushed ice, lychee fruit, and basil, surrounded by fresh ingredients

A simple drink with a big impact

There's something magical about this combination. The lychee's perfumed floral scent, the rosé's dry fruitiness, and the basil's green freshness work together without overpowering each other – it's a drink in balance. And it looks like a million dollars, without you needing to spend more than five minutes on it.

Perfect for a lazy summer evening, a spontaneous group of friends on the terrace, or simply because you deserve something beautiful in your glass. Cheers!