Lychee, Ginger 
and Mint Mai Tai
BY Dixie Elliott | Nov 26, 2010

Serves 6

3/4 cup Stone’s green ginger wine

1/4 cup caster sugar

560g can pitted lychees, chilled

1/2 cup white rum, such as Bacardi

1/4 cup small mint leaves

Place ginger wine and sugar into a saucepan and stir over a medium-low heat until mixture comes to the boil. Simmer for 2 minutes or until slightly thickened. Transfer to a jug. Cool. Refrigerate until required.

Drain lychees; reserve liquid. Place 1 tbsp wine mixture, 1 tbsp white rum, 3 lychees, 1/3 cup lychee syrup and mint into 6 glasses and serve.


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MiNDFOOD December 2010 (source: William Meppem)


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