Lychee Cooler Recipe

Prepare glass

Chill a highball or Collins glass by filling it with ice and setting aside while you mix the cocktail.

Muddle lychee

In a cocktail shaker, add the peeled and pitted fresh or canned lychee and the lychee syrup. Gently muddle 6–8 times to break down the fruit and release juices but avoid pulverizing into a complete puree.

Combine base spirits and flavorings

Add Slingsby Rhubarb Gin (60 ml), Chambord (15 ml), peach liqueur (10 ml), vanilla cordial (7.5 ml) and fresh lime juice (15 ml) to the shaker. If you prefer a slightly sweeter drink, add simple syrup (5 ml).

Shake with ice

Fill the shaker with ice (about 1 cup), secure the lid and shake vigorously for 10–12 seconds until well-chilled and the shaker is frosty.

Strain

Discard the ice from the chilled glass. Fine-strain the shaken cocktail into the glass over fresh ice, using a Hawthorne or fine mesh strainer to remove lychee solids for a smooth finish. If you prefer more fruit texture, double-strain less aggressively or leave a few small pieces of lychee in the glass.

Top and garnish

Top the cocktail with club soda (approx. 60 ml) to add effervescence. Gently stir once with a bar spoon to integrate. Garnish with a fresh mint sprig tucked against the glass and a lime wheel or twist on the rim.

Serve

Serve immediately while cold. Optionally provide a small cocktail pick with an extra lychee on it for presentation.