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Lychee Mojito

It’s shaping up to be, what looks like, a hot and memorable Fourth of July.  It seems fitting, that, in honor of our country’s independence, three Americans will be playing in the Wimbledon finals this weekend.  YAY!  (I heart tennis).  In addition, our small town is abuzz with preparations for the annual pancake breakfast and subsequent Mayberry inspired parade.  There will be copious amounts of potato salad, hot dogs, coleslaw, burgers, watermelon, fireworks (and heartburn) to go around here, and across our great land.

So, I figure, why not start things off right with a cool, tasty beverage that will wet your palette and surely put you in a celebratory mood.  Cocktails have a way of doing that, don’t they?  This Lychee Mojito is my spin on the classic Cuban delight.  Made with gin instead of rum, it’s lighter and allows the minty flavor to shine through.  Plus, the addition of the lychees is a sweet reminder that summer has officially arrived, and is here to stay.

Wishing everyone a safe, happy and tast-ee Fourth of July!

lmojito

Lychee Mojito
Kiss My Spatula’s version of her favorite summer cocktail

I like to play bartender and opt to make each mojito one at a time based on each person’s individual preference (some like it sweet, some like it sour and some like it just plain strong).

Music Pairing: Candela, Buena Vista Social Club

Ingredients

  • 5-6 fresh mint leaves
  • 2-3 fresh lychees (or canned)
  • 1/2 tsp superfine sugar
  • 1/2 ounce fresh lime juice
  • 1/2 ounce simple syrup
  • 2 ounces good gin
  • 1 ounce club soda, or sparkling water
  • Ice

Method

In a cocktail shaker, muddle mint leaves and 1/2 of a sliced lychee with 1/2 tsp of superfine sugar.  Add lime juice, simple syrup, gin and ice.  Shake well and strain into chilled glass. Top with the club soda or sparkling water and garnish with fresh lychees and mint.

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