A twist on the classic Mojito made with gin, this Lychee Basil Mojito is a refreshing sweet-tangy cocktail perfect for summer sipping.
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.
Instead I have used gin and basil to create a refreshing drink that 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.
Basil Lychee Mojito
- 1 large lime , quartered
- 2 tbsp palm sugar or 1 tsp sugar syrup
- 1 tbsp fresh basil leaves
- 80 ml (⅓ cup) lychee juice
- 80 ml (⅓ cup) gin or light rum
- 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. Have a taste and adjust to taste.
- Either strain into chilled martini glasses or serve in rocks glasses over plenty of crushed ice.