food

lychee & mint mojito

rating (2)

Preparation: 5 minutes
Serves: 1

2 lychees

½ lime, quartered

8–10 sprigs mint

1½ nips (45ml) white rum (try Havana Club Anejo Blanco)

½ nip (15ml) lychee liqueur (try Paraiso)

2 nips (60ml) fresh

pineapple juice

½ nip (15ml) sugar syrup

ice cubes

sprig of mint, to garnish

1 Muddle the lychees, limes and mint in a cocktail shaker.
2 Add the rum, lychee liqueur, pineapple juice, sugar syrup and ice cubes and shake to combine.
3 Serve in a tall glass and garnish with sprig of mint.

Tip: Sugar syrup is simply equal parts sugar and water, heated until the sugar is dissolved, then cooled.

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