Pour 1/2 each of the liqueur, vodka, lychee juice, coconut water and ice cubes into a large cocktail shaker. Shake for 2 mins, until chilled. Pour into 4 glasses. Repeat with remaining ingredients.
Place the lychees on cocktail skewers and place in glasses to serve.
Place ice into a cocktail shaker. Pour in vodka, peach schnapps, cranberry juice, and lychee juice. Cover and shake vigorously until the outside of the cocktail shaker has frosted.
Strain into a chilled martini glass; garnish with a lychee fruit.
Muddle the lychees, lime and mint in a cocktail shaker.
Add the rum, lychee liqueur, pineapple juice, simple syrup and ice cubes and shake to combine.
Serve in a tall glass, decorated with a sprig of mint.
Combine ice, vodka and lychee juice in cocktail shaker.
Shake well and strain into a chilled martini glass, add lychees for garnish.
(Optional) Prior to making the drink, rim the glass with fresh ginger, and dip in colored sugar (available at Williams Sonoma, etc -- ).
Pour the vodka, lemonade, blue curacao, and lychee liqueur into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass, and garnish with a lemon slice to serve.
Pour the ingredients into a cocktail shaker, add ice and shake.
Then pour the liquid into a martini glass and add a dash of grenadine syrup.
Garnish with a tropical blossom and serve.
Shake the first four ingredients together with some ice in a cocktail shaker.
Pour into a champagne flute, and top up with chilled champagne.
Drain lychees in a colander over a bowl; reserve 1 cup syrup. Discard remaining liquid. Drop 1 lychee in the bottom of each of 5 glasses; fill each glass halfway with crushed ice. Reserve remaining lychees for another use.
Combine reserved 1 cup lychee syrup, juice, and vodka in a large martini shaker filled halfway with ice; shake until well chilled. Strain 1/2 cup syrup mixture into each prepared glass; garnish each serving with 1 grapefruit section. Serve immediately.
Add plenty of ice to tall glasses.
Measure lychee liquor and juice over the ice and stir to blend.
Fill a Collins glass with ice. Pour in lychee liqueur, vodka, and cranberry juice. Stir with a straw and enjoy.
Combine all ingredients in a shaker and shake with crushed ice.
Pour into glasses and garnish with a slice of citrus (orange, lemon, lime).
Gelatin to be soaked in cold water whilst water is being boiled.
Dissolve the gelatin into the boiling water.
Add lychee puree and set the mixture aside.
After the mixture has cooled abit, add lemon juice.
Divide the sago into 6 portions.
Set the sago portions into shot glasses and add a whole lychee each.
Top each shot glass with the prepared mixture.
Cool and set in refridgerator.
Rim glass with coarse sugar if desired.
Place lychee puree, vodka, and triple sec in a shaker with ice.
Shake until chilled and strain into a martini glass.
Fill the martini glass with ginger beer.
Garnish with an exotic fruit such as a lychee or a slice of starfruit.
Add to a shaker and mix with ice.
Pour into martini glasses and garnish with a slice of lime or a seeded fresh lychee.
Chill 2 martini glasses.
Fill a martini shaker with ice and add vodka, sake, lychee syrup, and grenadine.
Shake to combine.
Strain into the chilled glasses and garnish with a lychee nut dropped in each glass.
Serve immediately.
Blend the lychee \"juice\" with the tea.
Throw in some fresh mint leaves and lightly grind into the tea mixture.
Serve over ice!
If the tea isn't sweet enough for you, add more lychee syrup.
Pour lychee liqueur into a champagne flute.
Top up with chilled champagne, and gently stir.
Enjoy!
bring milks to a boil.
add rice and sugar.
stir until thick.
add lychee and syrup.
In a small saucepan, combine lychee juice, pineapple juice, oil, garlic and ginger over medium heat.
Combine 2 tablespoons of pineapple juice and corn starch in a separate bowl and stir until the corn starch dissolves.
Add cornstarch to saucepan and turn heat to high. Bring mixture to a boil, stirring often.
Once boiling, reduce heat and simmer mixture for 4 -6 minutes or until thick.
Add to meat or vegetables that are 75% cooked in a wok and stir to coat.
To make fresh lemonade, squeeze juice of entire lemon into glass. Stir in sugar until dissolved. Muddle remaining lemon rinds into the mixture and remove. Transfer to mixer. Add Vodka, Lichido, Curacao. Mix vigorously with ice. Pour into chilled martini glass and garnish with pitted lychee.
Enjoy!