Serves: 1 Prep: 8 mins

INGREDIENTS
15ml lychee liqueur
30ml gin
15ml lemon
30ml orange
3 shakes of bitters
2 fresh lychees (peeled, halved & seeded)
1 egg white
ice

INSTRUCTIONS
Place all the ingredients except the ice into a cocktail shaker and shake vigorously for about 90 seconds. Fill the shaker with ice and shake vigorously for another 90 seconds. Strain the cocktail into a coupe cocktail glass, shaking out the last bit of foam, and garnish with a fresh lychee.
Serve immediately.

KITCHEN NOTES
:: When shaking with egg white, the more you shake, the more of a creamy foam you will create. Shaking creates air within the proteins, giving it a smooth, professional finish.
:: VEGAN/EGG ALLERGY VERSION – use approx. 35ml of chickpea juice instead of the egg white to create an equally foamy vegan version!

— INGREDIENTS (DOUBLED) —
40ml lychee liqueur
80ml gin
40ml lemon
80ml orange
7-8 shakes of bitters
3 fresh lychees (peeled, halved & seeded)
1 egg white
ice

INSTRUCTIONS
Place all the ingredients except the ice into a cocktail shaker and shake vigorously for about 90 seconds. Fill the shaker with ice and shake vigorously for another 90-120 seconds. Strain the liquid, swapping between two cocktail coupe glasses until distributed evenly and shaking out the last bit of foam. Garnish with a fresh lychee.
Serve immediately.

1. Place 3 cups boiling water into a heatproof bowl with three earl grey tea bags.
2. Refrigerate until fully chilled then discard the tea bags.
3. Place chilled tea in a large jug, add plenty of lychees, mint leaves and some ice and top up the jug with lemonade.
4. Enjoy!

Lychee slushie
Lychee slushie

Place some pitted Lychees in a blender with a little fresh orange juice, some mint leaves and plenty of ice cubes.
Blend until smooth and icy then serve in glasses or bowls with a few whole Lychees.  
Tip: if you’re not intending on eating the slushie immediately, just make up the mix and place in the freezer until ready to eat.

Oriental Funk Stew
Oriental Funk Stew
  • 30mL Tanqueray gin
  • 15mL Sake
  • 30mL passionfruit puree
  • 3 lychees
  • 25mm length of lemongrass

Muddle lychees and lemongrass. Add other ingredients.

Shake and double strain into a Martini glass. Garnish with lemongrass slivers.

Lychee & Rose Martini
Lychee & Rose Martini

Preparation time: 15 minutes Makes 2 standard drinks  

  • 45ml Belvedere Vodka (or other brand)
  • 5 lychees, peeled, deseeded and pureed
  • 15ml Monin Rosé (or other brand)
  • Red rose petals, washed and dried   

Muddle all ingredients into a cocktail shaker and shake thoroughly to mix. Double strain the liquid to remove all lychee pulp. Pour into a chilled martini glass.  

Garnish with a red rose petal.  

Use this delicious recipe for a basic lychee fruit punch, that can be served virgin, adult or as a frappe. 

  • 1tbsp caster sugar 
  • 20 fresh lychees, peeled and deseeded 
  • 1/3 cup fresh mint leaves
  • 1 cup of ice
  • 750ml bottle of lemonade or bottle of sparking wine 

Blend sugar, 10 lychees with mint leaves and ice. Place into a large jug and top with lemonade. Halve remaining lychees and add to the mixture. Serve in chilled glasses.  

To make an adult version of this muddle; simply replace lemonade with sparkling wine.

To make a frappe; blend sugar, 15 lychees, mint and 2 cups of ice. Place into a large jug and top with lemonade or sparkling wine.