Lychee, Ginger and Mint Mai Tai

By MiNDFOOD

Lychee, Ginger and Mint Mai Tai
Relax this weekend with this refreshing take on a Mai Tai

Serves 6

 

¾ cup Stone’s green ginger wine

¼ cup caster sugar

560g can pitted lychees, chilled

½ cup white rum, such as Bacardi

¼ 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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