Pina Colada Lychee Recipe

Chill glass

Place a 12- to 14-oz hurricane or highball glass in the freezer for 5–10 minutes, or fill it with ice water while you prepare the cocktail to chill.

If using fresh lychee, peel and pit 3 lychees. Reserve one whole lychee for garnish and set aside the others to be blended.

Combine liquids and fruit

In a blender add 2 oz white rum, 2 oz coconut cream, 3 oz pineapple juice, 1 oz lychee syrup (from the can), 0.5 oz fresh lime juice and the 2 prepared lychees. If you prefer a sweeter drink, add 0.25 oz simple syrup.

Add ice

Add 1.5 cups of crushed ice to the blender. If you want a slightly lighter texture, reserve 0.5 oz soda water to add later instead of extra ice.

Blend until smooth

Blend on high until smooth and slushy, about 20–30 seconds. Stop and scrape down the sides once to ensure even mixing. The texture should be velvety and pourable but thick enough to hold a garnish.

Remove the chilled glass from the freezer or discard the ice water. Pour the blended mixture into the glass, leaving a little headspace for garnish.

Thread the reserved whole lychee and a pineapple wedge on the toothpick or cocktail pick and rest it on the rim of the glass. Add a fresh mint sprig into the drink or clip it to the garnish for aroma.

If you reserved soda water, gently float the 0.5 oz on top to lighten the foam and give a subtle effervescence. Serve with a straw and enjoy immediately.