1 oz. Grey Goose vodka
1 oz. St. Germaine elderflower liqueur
1 1⁄2 oz. Lychee juice
1⁄2 oz. Vanilla syrup
1 oz. Coco Lopez
1 oz. Bitter lemon
Fill a mixing glass with cube ice and shake all ingredients but the bitter lemon. Strain into a sling glass, top with bitter lemon, lychee, upside down bamboo leaf and large mint sprig.
Richard Woods created this cocktail for SushiSamba in New York.
