Lychee Mint Champagne Recipes

FROZEN LYCHEE & MINT COCKTAILS

Steps:

• Take a can of lychees and drain the syrup into a blender. Add 4 of the lychees, a small bunch of mint leaves (reserving a few to garnish), the vodka and lime juice.
• Add ice and blend until slushy. Serve in glasses garnished with a mint sprig and a lychee.

LYCHEE MINT CHAMPAGNE

Steps:

• Puree the lychees and mint leaves in a food processor.
• Strain through a fine sieve into a bowl.
• Half fill a glass with the mixture and top with champagne.
• Garnish with mint.

LEMONGRASS-LYCHEE CHAMPAGNE COCKTAIL

Steps:

• Drain the lychee syrup into a small pan. Cut the lemongrass into thirds and bruise with the back of a chef's knife. Add the lemongrass to the lychee syrup and bring to a boil over medium-high heat. Reduce the heat and simmer for 2 minutes. Remove from the heat and cool to room temperature. Strain and store in the refrigerator until ready to use.
• Puree the lychees in a blender or food processor. Add the strained lemongrass-lychee syrup and blend a few seconds more.
• Fill one-third of a Champagne flute with the puree mixture and top off with Champagne. Garnish with a small strawberry.

LYCHEE-MINT SPRITZERS

Steps:

• Muddle 8 mint leaves with 2 teaspoons sugar in a cocktail shaker. Add 4 canned lychees, 1/4 cup syrup from the can, 3 ounces vodka and a squeeze of lime juice; shake with ice. Strain into 2 ice-filled glasses; top with seltzer. Repeat to make more drinks. Garnish with mint and lime.

TROPICAL CHAMPAGNE

Steps:

• Combine rum, creme de banana, amaretto, coconut extract, sweet and sour mix, and ice cubes in a cocktail shaker; shake vigorously.
• Pour into serving glass; add club soda, stirring gently to mix.

LYCHEE MARTINIS

Steps:

• Place 1 lychee in each of two martini glasses. Fill a cocktail shaker with ice. Pour in gin and reserved lychee syrup. Shake well; strain into glasses. Serve immediately.