Grace Tomczak, bar manager of Denver Chinese restaurant MAKfam, used to make large batches of iced hibiscus tea to cool off after a long walk when she lived in New York City. She'd often wander to Chinatown where she'd buy a bag of fresh lychees to snack on. Nostalgic for those flavors, she created this vibrant cocktail. "The juicy, rich lychee plays beautifully with the fruity blanc or bianco vermouth and the tart lemon hibiscus tea to create the perfect harmony," she says. "Just like a summer day in New York."