Lychee Collins – lychee, lime & mint

• 6 to 8 fresh lychees, depending on their size, to make approximately 45 ml of strained juice
• 1 extra fresh lychee for garnish
• 15 ml fresh lime juice
• 5 to 10 ml cane sugar syrup
• 70 to 80 ml very chilled sparkling water
• Ice cubes
• 1 small bunch of fresh mint

Useful equipment: Hand blender • tall, narrow container • fine-mesh sieve or strainer • clean muslin cloth • cocktail shaker • highball glass

• 01 PREPARE THE LITCHIS Peel the litchis, carefully remove the stones, then place the flesh in a tall, narrow container.
• 02 BLEND BRIEFLY Blend with a hand blender for 15 to 20 seconds, without adding any water. The aim is to break up the flesh and release its juice, without over-aerating the mixture.
• 03 STRAIN THROUGH A SIEGE + CHEESE CLOTH Place a piece of cheese cloth in a sieve over a bowl or a measuring jug. Pour in the blended mixture, then press gently with the back of a spoon or a small spatula. Collect approximately 45 ml of juice. Avoid pressing too hard to minimise the amount of fibre passing through.
• 04 PREPARE THE SHAKER Place a few ice cubes in the shaker. Add 45 ml of strained lychee juice, 15 ml of lime juice and 5 to 10 ml of sugar syrup, depending on the ripeness of the fruit.
• 05 SHAKE Shake vigorously for about ten seconds to chill the mixture thoroughly.
• 06 POUR Fill a highball glass with large ice cubes, then strain the contents of the shaker into the glass.
• 07 ADD THE SPARKLES Gently top up with 70 to 80 ml of very chilled sparkling water to preserve as much fizz as possible.
• 08 FINISH Garnish with a whole fresh lychee and a small sprig of mint. Serve immediately.