|Lychee-basil ‘mojito’ – a refreshing gin based cocktail.|
This cocktail is just the thing to linger over on warm summer evenings… Since summer evenings are quite a way off perhaps the cocktail will bring some warm memories along. Seriously, I am so tired of the cold and grey skies.
Although I have dubbed this a ‘mojito’ it is not a Mojito at all in the traditional sense as it contains no rum or mint. It probably has more in common with the Caipirinha but again it uses gin instead of Cachaça. Either way it is delicious and it can be served long with crushed ice or strained as a Martini.
You can use fresh lychees and muddle them with the limes but it’s much easier (and less expensive) to use lychee juice instead. If you can’t buy crushed ice put some ice cubes in a bag, cover with a tea towel and then bash them with a rolling pin. Palm sugar can be found in the specialist or ethnic aisles in large supermarkets. You can replace it with Demerara sugar but the taste is not quite the same.
Lychee – basil ‘mojito
1 large lime, quartered
1 1/2 tbsp palm sugar
1 tsp sugar syrup
- Put the lime, palm sugar and basil in your cocktail shaker. Muddle the limes with the end of a clean rolling pin, crushing the sugar and basil and getting the juice out of the limes.
- Add the sugar syrup, lychee juice and gin. Fill the cocktail shaker with ice and shake vigorously until a frost forms on the shaker.
- Either strain into chilled martini glasses or serve in rocks glasses over plenty of crushed ice.
Note: Feel free to stir the cocktail instead of shaking it. Not wishing to enter a Bond-sized debate here…