Ingredients
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2-3 lychees, finely chopped
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few rosemary leaves, finely chopped
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¼ cup coconut cream
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30ml white rum
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20ml coconut liqueur
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ice cubes
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lime wedge, to squeeze
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soda water
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rosemary sprig, to garnish
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lime zest, to garnish
The sweetness of lychees are the ultimate addition to this tropical mojito. Serves 1.
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Into a cocktail shaker, add lychees and rosemary leaves, and muddle to release the flavours.
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Add coconut cream, white rum, coconut liqueur, a handful of ice cubes, and a squeeze of lime.
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Shake well, then strain liquid into highball glass.
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Add a few more ice cubes, then top up glass with soda water, and garnish with lime zest and rosemary. Serve immediately.
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