Put 1 can (425 ml) of lychees in a sieve, collecting the juice. Peel 1 piece (approx. 30 g) of ginger and cut into thin slices. Distribute lychees and ginger on the glasses. Measure out l of the collected juice 1⁄4 and pour it onto the glasses.
Pour in 1.5 l chilled dry champagne and serve immediately.