1½ oz saké1¼ oz cognac¾ oz litchi puree½ oz lime juice¼ oz simple syrup (1:1)4 slice orange6 blackberry
instructions :

Muddle the oranges and blackberries in a shaker.
Combine the remaining ingredients with ice, shake to chill, pour into a Collins glass and garnish.

Lychee purée:

Blend 36 oz of canned lychee with 22 oz of triple sec.
The remaining purée will keep in the fridge for about a week.
Alternatively, use ½ oz of premade lychee syrup and ¼ oz of triple sec.

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