Lychee Aperitif with Sugared Almonds

In a pitcher, mix together the gin, vermout, the lychees and mint stalks, cover and refrigerate at least 1 hour for the flavors to blend. Divide among 8 glasses and fill with cold soda water.

Garnis each with a mint leaf.

For the sugared almonds: Combine the water and saugar in a saucepan and cook, stirring over meidum heat until the sugar has dissolved. Cook until the water has evaporated, add the vanilla sugar and the almonds.