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Tropical cocktails: Lychee mojito

Tropical cocktails: Lychee mojito

When the sun comes out, everyone gets a little overexcited in the UK. Suddenly it’s all about “alfresco” dining, or sipping on something a little tropical to get you in the mood for warmer months.

So, in light of coaxing out the sunshine – and considering Jamie Oliver’s recent launch of Drinks Tube – it’s a perfect time to create a cocktail that embodies the essence of a tropical island.

I’m sharing with you here my new favourite tipple – a Lychee Mojito, inspired by my Mauritian heritage and love of lychees! This idea came from my recent visit to the Mauritian Rum Festival that was over in London for two days last week, showcasing some great rum producers from the island who are fusing their rum with tropical flavours such as pineapple, passionfruit, coconut, vanilla, mandarin and citronelle, to name a few. Having recently taken part in a cocktail class that involved making mojitos, I couldn’t think of a better way to give mine an extra exotic twist than adding fresh lychees into the mix.

You could add litchi liqueur to your mojitos but this may be difficult to find – if you have it to hand in your drinks cabinet an extra splash of this accentuates the flavour of the lychees. However, in this recipe I use canned lychees in syrup, which are easy to find in supermarkets and Asian stores.

All you need for this recipe is a working blender, a sieve, glasses, crushed ice or ice cubes and a few extra ingredients. Fancy colourful straws and umbrellas are optional but recommended.

Lychee mojito recipe

Makes 2 glasses

Ingredients:

  • 1 x 567g canned lychees in syrup
  • 75ml white rum
  • 1/4 wedge of lime, cut in half
  • 2 tsp light brown sugar
  • 6 fresh mint leaves
  • crushed ice

Method:

Tip your whole can of lychees, including syrup, into your blender and whizz. Once well blended, sieve the juice into a jug to get rid of extra lychee pieces. Add the rum to the lychee juice and mix well with a spoon.

Take a glass, squeeze in the first lime wedge, add it to the glass, then muddle with a 1 teaspoon of sugar and 3 crushed mint leaves. Repeat this process for a second glass. Add some crushed iced or an ice cube into each glass, then top them both up with the lychee rum juice and stir well. Sit back, relax and enjoy.


The Classic Cuban Mojito

The mojito is one of the world's most popular cocktails. It's a simple mixed drink of rum, mint, lime, sugar, and club soda, and a muddler and stirring spoon are the only tools required. While some bartenders dislike making mojitos because they require a bit more work than other cocktails, it's easy to make from scratch and comes together in just a few minutes.

A classic cocktail that originated in Cuba, the mojito is a favorite summertime beverage worldwide. The mint and lime give it a cool, refreshing flavor, and the soda lightens it up with a fizzy crispness. There are many ways that you can switch up the flavor of the basic recipe, which makes it a fun cocktail to share with friends.

Click Play to See This Refreshing Mint Mojito Recipe Come Together


The Best Mojito Recipe

Mojito cocktails are one of the best drinks, ever. The refreshing lime flavor, mixed with rum, pairs perfectly with fresh mint. It’s an easy cocktail you can make right at home and that’s a real treat to your tastebuds. Mojitos are great as a slow sipper at the end of the day or a casual gathering with friends. It’s always 5 o’clock somewhere, right?

How did I learn to make the best mojitos?

My easy technique comes from a bartender I met when we were on vacation in the Caribbean. He showed me that they prep a mojito simple syrup with mint and lime which ups the flavor in mojitos. You still muddle together some fresh mint and lime the old fashioned way, but adding in that mojito simple syrup elevates the flavor to a new level!


Modifications for a fresh lychee mojito

Make a lychee simple syrup in place of the canned lychee syrup:

  1. Combine 5- 6 peeled lychees in a pot with 1 cup water and 1 cup sugar.
  2. Bring to a simmer to dissolve sugar, then remove from heat. Gently mash lychees into the syrup. Let cool completely.
  3. Strain and store in a glass jar, refrigerated, for up to 2 weeks.

Use 2 oz of this lychee simple syrup in place of the canned syrup (1 1/2 oz) and simple syrup (1/2 oz)


What to Drink Now: Tropical Cocktails

I just spent two weeks on The Big Island of Hawaii. While there I tried a few island cocktails that kept us cool most afternoons. Keep one in mind if an afternoon in the pool is calling, or a happy hour in the sweltering heat….I promise, you will feel refreshed after one sip.

Lychee Mojito from Hualalai Four Seasonson The Big Island. Perhaps one of the most beautiful places in the world, and a place that knows how to open an incredible bottle of wine from their well appointed list and mix up stellar signature cocktails. This sweet and savory mojito combined rich lychee fruit, Kai lychee vodka, fresh lime juice, simple syrup, soda water and refreshing herbal notes from fresh mint. I asked the bartender to go light on the simple syrup keeping the drink relatively non-sweet, but incredibly refreshing and flavorful.

Hualalai’s Bali-Hi combined Tanqueray Rangpur, Coconut Puree, fresh lime juice and lemongrass syrup for a sweet island cocktail that was as much a nod to the Caribbean as to Hawaii.

The Hawaiian brand ambassador for Grey Goose was in attendance for a chef filled raiser grazer for The United Way at the Mauna Lani Resort. He created a special cocktail for the night, Mauna Lani Tiny Bubbles, of Grey Goose Vodka, pineapple juice, muddled fresh mint, a squeeze of fresh lime, topped with a dash of Piper- Sonoma Brut sparkling wine. Served over ice this paired spot on with Ono ceviche and fresh Ahi fish tacos.

Peter Merriman is as much of an island staple as Roy Yamaguchi and Alan Wong. He was one of the first restaurateurs to go directly to the farms to source his ingredients and his dedication to using local, seasonal ingredients highlights the menus of his many restaurants, including Merriman’s in Waimea. Their Organic Fresh Herb Mobeeto blends fresh mint, basil, and lavender from the Merriman’s garden with vodka, light rum,and a dash of Honopua Farms beet juice for color.

The Mai Tai – from a classic to an updated, it is the staple of Hawaii. My favorite came from Sansei at the Waikiki Beach Marriot – the Mai Thai combining 8 year aged rum with Orange curacao, lime juice, homemade lemongrass syrup, and fresh and candied ginger foam. Light, yet incredibly luscious. A lovely rendition on a Hawaiian classic.


LYCHEE, THAI BASIL & GINGER MOJITO

I was looking for cocktail recipes when I came across something. You know blue c uraçao , that lurid blue syrup that bartenders add to drinks? Blue Lagoon, anyone? Turns out, ironically, that it is in fact a kind of orange liqueur from the island country of C uraça o (although now it is commonly sold under the same name as a non-alcoholic colouring agent). Made from a variety of native citrus peels that are dried and soaked in alcohol and spices, it is then dyed blue with artificial colouring. Which brings up the blaring question: if it has the flavour of an orange, why would you dye it blue? And with artificial colouring? Is it just me, or am I missing something here?

I seem to have gone off on a tangent when in fact all I wanted was to share this recipe for a mojito with you. I found some fresh lychees in the market last week and couldn’t resist buying some. You could use the tinned ones instead, or even substitute them with longans or rambutans. The ginger adds a little pep to the drink and works really well with the anise hit of Thai basil. If you can’t get a hold of some, mint leaves alone still work nicely.


Tropical cocktails are the perfect way to get you in the summer spirit. Whether you're whipping up a mixed drink to sip by the pool or putting together your favorite mocktail to pair with dinner, these fruit-forward sips are guaranteed to transport you to your favorite beach getaway. What makes the beverages we're sharing so refreshing? In addition to being icy cold, many are topped off with fresh, juicy fruit like pineapple, kiwi, grapefruit, and more. Simply put, our island-inspired libations are guaranteed to cool you off and help you unwind.

Kick-off your menu with a tangy twist on a quintessential tropical drink that is the Piña Colada&mdashour shaken rendition is pictured here, and it's a fun twist on the classic that requires a little less prep work. Who wants to pull out that bulky blender on a hot day? You can also chill out with the ever-essential Mojito, a summer beverage classic in our book. Treat yourself to the Cuban cocktail's blend of rum and soothing, cooling mint to beat the heat.

For something a bit more tiki-inspired, try our flavorful Mai Tai. With easy-to-find ingredients, it's a vacation-worthy sip you won't have to leave home to enjoy. Just don't forget your mini umbrella to add to the tropical beverage for a picture-perfect finishing touch. Looking for something tasty to sip on minus the alcohol? Our Grapefruit-Sanbitter Spritz is the staple you need on your mocktail list. This drink's mix of Italian red soda and tangy grapefruit is sure to surprise in terms of flavor.

From classic summertime sips to your soon-to-be new favorites, read on to find tropical cocktails you can enjoy anywhere&mdashwhether it's at the beach or your own backyard.


How to Make Pineapple Mojitos

  1. Muddle ingredients. In a large mortar and pestle, add in pineapple, sugar, mint leaves, and lime juice. Gently muddle ingredients together with the pestle, until pineapple is creamy and mint leaves have bruised.
  2. Stir in liquids. Add pineapple mix to a small pitcher or very large mason jar. Add in pineapple juice, club soda, and rum. Stir together gently. Taste and add more sugar if desired.
  3. Serve. Pour over ice.


The little foodies

Growing up in Chinatown, I am always excited to try a new drink or food in town. I do not drink alcohol that often but I love my bubble teas, lattes, matcha drinks, Longan drinks, Lychee drinks and any bakery concoctions that I happen to discover in the city. This Lychee mojito was created because I love the flavor profile of a syrupy sweetened fragrance of a lychee with mint and lime. It is based on an alcoholic drink that originally has rum, lime, club soda and mint. My version is sans rum.

Lychee is a member of the soapberry family. It is a tropical fruit tree native to the Guangdong and Fujian provinces of China (that explains why I like it so much)! China is the main producer of lychees, followed by India, other countries in Southeast Asia, the Indian Subcontinent and South Africa. As for nutrition, on average if you were to consume nine peeled lychee fruits you would be able to meet your daily vitamin C requirement!

  • 2 limes, quartered
  • 1 can of lychees in syrup (found in most Asian grocery stores or Walmart) or 8 fresh lychees
  • a bunch of mint leaves
  • 4 cups club soda or chilled water
  • ice

Peel and pit lychees (if using fresh), cut into halves. Into a cocktail shaker squeeze and drop in lime wedges, lychees and mint leaves. Muddle (mash) with a wooden spoon. Add ice, (rum if you like), club soda and lychee syrup. Stir and serve.


Lychee Mojito Recipe

It’s been so cold and who can blame us when we all just want to stay in. This is why we have the sourced the perfect lychee mojito recipe by Catalina for you to host the ultimate ladies night in.

Ingredients

60ml White Rum
2 Lychees
Sugar Syrup
Mint
Ice
Half a Lime

1. Cut up limes into quarter’s
2. Muddle limes with 1 teaspoon of sugar syrup
3. Muddle syrup with 2 lychees
4. Add White rum
5. Shake in Boston (Cocktail shaker) with ice
5. Clap a bunch of mint and a put in a glass/Boston
6. Poor in a high ball glass
7. Top with crushed ice and garnish with mint spring and lychee on a skewer

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Lychee Mojito

A great refreshing drink for any occasion, esp, for a hot summer day.

Ingredients:
Mint Leaves – handful
Lime Wedges – 1 to 2
Raspberries – 60 gms
Lychees – 10 to 12, deseeded
Caster Sugar – 1/4 cup
White Rum – 120 ml
Soda – 750 ml
Ice cubes as required
Orange Segments – few (optional)
Slices of Lime to garnish

Method:
1. In a large jug, mix the mint leaves, lime wedges, raspberries, lycheese and caster sugar.
2. Gently muddle using the back of a spoon.
3. Pour rum and soda.
4. Add ice cubes and mix.
5. Pour into chilled cocktail glasses.
6. Garnish with orange segment and lime slice.
7. Serve at once.

Tip: You can also omit the rum and serve it as a mocktail.