To accompany the Vietnamese rice rolls we were having for dinner, I decided a lychee cocktail would be a good match.
This is another of my experiments that thankfully turned out really well. It’s a pleasant, thirst quenching cocktail with a subtle lychee flavour and an awesome pink glow.
- 1/2 tsp sugar
- 2 mint leaves
- 3 lychees
- 60ml lychee syrup from the can
- 30ml vodka
- 15ml strawberry liquer
- 15ml lemon juice
- 30ml cranberry juice
Muddle sugar, mint and lychees in a mixer so lychees are mushed.
Add all other ingredients, including some ice, and shake well.
Pour into a tall glass with more ice and garnish with a lychee and lemon slice.