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.