Red Lotus recipe

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The recipe itself is really easy to remember, if you build it in the correct order: three vodkas (totaling 1.5-oz), then 1.5-oz of SoHo (now all together totaling 3-oz), then 3-oz of Cran! Shake, pour and garnish!

This recipe was refined from an existing recipe in 2007 by Sc'Eric Horner for the Fuji & Jade Garden restaurant in State College, PA. The blend of three different vodkas was a very meticulous process, attempting to create a balance that was simply not achieved by using a single vodka alone. If you can't find Grey Goose La Poire, you may substitute traditional Grey Goose. If you really only want to bother with one, then I'd recommend Svedka.

1/2 oz Zubrowka® vodka (aka Bak's Bison Grass sweetgrass-infused vodka)
1/2 oz Ciroc® vodka
1/2 oz Grey Goose® La Poire vodka
1 1/2 oz Soho® lychee liqueur
3 oz Ocean Spray® Cranberry Juice Cocktail
lychee fruit (fresh or canned, peeled and pitted)
maraschino cherry (opt.)
1 lemon twist

Nestle halved marchino cherry inside the lychee fruit (canned works best). Place in the bottom of a margarita glass. (Note: the fruit will sit nicely in the divot found at the bottom of most modern margarita glasses, aiding presentation.) Combine ingredients in a cocktail shaker with ice. Shake well and pour into the margarita glass--DO NOT STRAIN. Garnish with a lemon twist.