If using canned lychee, drain and place 4–6 lychee fruits in a blender and puree until smooth. Strain through a fine mesh if you prefer a silkier texture. Measure 1 oz of the puree for the cocktail.

Add 1.5 oz Everleaf Mountain (or chosen herbal liqueur), 1 oz white rum, 1 oz lychee puree, 0.75 oz fresh lime juice, and 0.5 tbsp simple syrup to a cocktail shaker.

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well chilled.

Double-strain into a chilled coupe or Nick & Nora glass (or a rocks glass over a single large ice cube) using both the shaker strainer and a fine mesh strainer to remove pulp and tiny ice shards.

Garnish & Finish

Skewer a canned or fresh lychee on a cocktail pick and rest it on the rim, or drop it into the drink.

Add a lime wheel or a thin lime twist to the rim. Lightly slap the micro-mint between your palms to release aroma and nestle it beside the lychee (do not over-bruises).

Optionally, float a small edible flower petal or dehydrated lime slice on the surface for a tropical, elegant finish.

Serve immediately. Recommend 1 cocktail per serving.