Place drained canned lychees (8 pieces) into a blender or food processor. Add 15 ml simple syrup and blitz until smooth to make a light lychee puree. If too thick, add 5–10 ml chilled water to reach a slightly pourable consistency.

In a cocktail shaker or mixing glass, combine 45 ml fresh lemon juice and the lychee puree. Add a couple of ice cubes and shake briefly (8–10 seconds) just to chill and marry flavors.

Fill a highball or Collins glass with 1 cup crushed ice. Strain the lemon-lychee mixture over the ice.

Top with 120 ml chilled soda water. Stir gently once with a bar spoon to combine without losing too much effervescence.

Garnish with 4 mint leaves (clap between hands to release aroma) and a lemon wheel on the rim. Serve immediately with a straw.

Colada Light (Coconut Mocktail)

Chill all liquids before assembly. Fill a shaker with 1 cup crushed ice.

Add 120 ml chilled light coconut milk, 60 ml pineapple juice, 60 ml coconut water and 15 ml fresh lime juice to the shaker. If you prefer sweeter, add 10 ml simple syrup.

Shake vigorously for 10–12 seconds until the outside of the shaker feels cold and the mixture is slightly frothy.

Fill a chilled coupe or rocks glass with fresh crushed ice (or a single large ice cube if preferred). Strain the shaken mixture into the glass.

Sprinkle 1 tsp toasted coconut flakes on top and garnish with a pineapple wedge. Serve with a short stirrer.

Jasmine Rose (Seedlip Spiced style nonalcoholic)

Brew a strong jasmine green tea: use 1 heaping tea bag or 2 g loose jasmine green tea in 120 ml near-boiling water, steep 3 minutes, then chill completely. Use 60 ml chilled for this recipe (reserve remaining for another use).

In a mixing glass, combine 50 ml Seedlip Spice (or other spiced nonalcoholic spirit), 60 ml chilled jasmine tea, 10 ml rose syrup, 15 ml lemon juice and 10 ml lime juice. Add ice cubes and stir gently for 10–12 seconds to chill and dilute slightly.

Fill a tall glass with fresh ice cubes (about 1 cup). Strain the mixed jasmine-rose base into the glass.

Top with 90 ml chilled soda water. Gently fold once or twice with a bar spoon to integrate.

Garnish with a single edible rose petal floated on top and a thin lemon wheel on the rim. Serve immediately.