Bok Chi Recipe

Chill glass

Place the serving glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

If using canned lychees and you want extra lychee flavor, reserve 1/2 oz of the syrup for the cocktail and 1 oz for blending (included in the Lychee syrup ingredient). If using fresh or frozen lychees, ensure they are peeled and pitted.

Muddle mint and lychee

In a cocktail shaker or a mixing glass, add the fresh lychee fruit and 6 mint leaves. Gently muddle 6-8 times — press just enough to release the lychee juices and the mint oils without shredding the mint into bits.

Combine liquids

Add the Chinese rice wine (4 oz), lychee syrup or liqueur (1 oz), fresh lime juice (0.75 oz), and simple syrup if using (0.5 oz) to the shaker with the muddled fruit and mint. Add the reserved 2 mint leaves to the shaker for aroma.

Prepare blender

Drain the chilled serving glass if you used ice water. Add about 1 cup of crushed ice (or ice cubes) to a high-speed blender.

Pour the entire contents of the shaker (muddled lychee, mint, and liquids) into the blender over the ice.

Blend to desired texture

Blend on medium-high for 10–25 seconds, pulsing as needed, until the mixture is smooth and has a slushy, frozen-cocktail texture. If too thin, add a few more ice cubes and pulse; if too thick, add a splash (0.25–0.5 oz) of rice wine or water and re-blend briefly.

Pour the blended frozen cocktail into the chilled serving glass using a spatula to help lift the slush if needed.

Garnish with the reserved whole lychee (skewer it on a cocktail pick and rest on the rim) and a fresh mint sprig. Squeeze a lime wedge over the top and drop it into the drink if desired.

Serve immediately with a straw and small spoon for scooping the slushy texture.