Nanananananadada Recipe

optional rim

If you want a coconut rim, lightly wet the outer rim of a highball or Collins glass with a lime wedge. Place the toasted shredded coconut on a small plate and roll the rim through it to coat. Set the glass aside in the freezer for 5 minutes to firm the rim.

Reserve two whole lychees for garnish. Thread one lychee and one small pineapple chunk onto a cocktail pick. Cut a lime wheel or wedge for the rim/garnish.

In a cocktail shaker or blender, combine the white rum (3 tbs), coconut cream (2 tbs), lychee syrup (2 tbs), fresh pineapple juice (1 cup) and fresh lime juice (1 tbs).

Add the remaining lychees (4 each) to the shaker/blender along with 1/2 cup of ice. If you prefer a smoother, slightly frothy texture, briefly blend for 6–8 seconds. For a shaken cocktail, shake vigorously for 12–15 seconds until well chilled and slightly frothy.

Taste and adjust: if you prefer sweeter, add an additional 1/2 tbs lychee syrup. If brighter, add another 1/2 tbs lime juice.

Fill the prepared glass with the remaining 1/2–1 cup of ice (cubes or crushed) depending on desired dilution.

Strain the shaken mixture into the glass, leaving any large pulp behind. If you blended, pour the blended mixture directly into the glass.

Top gently with club soda or sparkling water (1 cup) to add effervescence. Stir once gently with a bar spoon to combine — do not over-stir, so you preserve carbonation.

Garnish with the lychee-and-pineapple pick and the lime wheel on the rim. If you rimmed with coconut, serve immediately so the rim stays crisp.