Lychee In Da Coconut Recipe

Chill glass

Place a coupe or rocks glass in the freezer for 5–10 minutes or fill with ice water while you prepare the cocktail to ensure the drink stays cold.

Combine ingredients

In a cocktail shaker, add 2 oz lychee juice, 1 oz coconut cream, 0.5 oz lychee liqueur, 0.5 oz St-Germain, 1 oz white rum (if using), 0.5 oz fresh lime juice, and 0.25 oz simple syrup. Add a handful of ice.

Shake

Shake vigorously for 12–15 seconds until the shaker is cold and you see a slight froth from the coconut cream and aeration.

Prepare glass

If you chilled the glass with ice water, discard the ice water. Optionally rim the glass lightly with lime and dip in toasted coconut flakes for a coconut rim.

Strain

Double-strain the cocktail into the chilled coupe or a rocks glass filled with fresh crushed ice (for a more tropical presentation use crushed ice; for a cleaner look use one large ice cube).

Garnish

Skewer 1–2 pitted lychees on a cocktail pick and rest across the rim or float them in the drink. Sprinkle 1 tsp toasted coconut flakes over the top and add a mint sprig if desired.

Serve immediately while cold. Taste and adjust sweetness with additional simple syrup (0.25 oz increments) if needed. For a lighter, less creamy version, reduce coconut cream to 0.5 oz and increase lychee juice to 2.5 oz.

Make it non-alcoholic: omit lychee liqueur, St-Germain, and rum; increase lychee juice to 3.5 oz and add an extra 0.25–0.5 oz simple syrup if desired.