2 cans lychee nuts
2 bottles Prosecco
Separate the lychee fruit from the syrup it is soaking in. Freeze them for any extra icy touch.
To assemble the cocktail, blend half of the frozen lychee with some of the saved syrup to make a fragrant puree.
Spoon about 1 part puree to 3 parts Prosecco into your glass, and top with a whole lychee nut.