With Sam’s signature lychee smoothie as base, rum (Bacardi Gold) and fresh lemon juice were added to make this wonderful cocktail drink.
The recipe was born as an afterthought. Sam loves lychees — canned, for convenience — and her favorite thing to do with them is to make a lychee smoothie by roughly pureeing the fruits in a blender along with the syrup, sugar and ice. But because she can’t finish an entire can of lychees by herself, whenever she makes lychee smoothie, everyone else in the house gets a glass (or two or three) of her addictive potion. Well, except Alex who really doesn’t like lychees.
One time, we had guests at home and Sam made her signature lychee smoothie. But because we were already having cocktails, I commented that, perhaps, Sam could add something alcoholic to her smoothie to make it a bit more attuned with the rest of the drinks that we were having. She said, rather automatically, “Rum.” I took my glass, poured some rum into it, stirred everything and tasted the mixture. It tasted good — but it needed something more. Lemon, I thought, and I squeezed a quarter of a lemon into the glass. I stirred the drink again and it was awesome. Perfect for a sweltering summer night.
Last night, Sam made her lychee smoothie again and I reminded her that we should take photos. She was the one who decorated the glassed with paper umbrellas and whole lychees.
- 1 can lychees (with the syrup)
- crushed ice
- sugar to taste
- rum (we use Bacardi Gold), as much or as little as you like
- 2 lemons quartered
- Reserve a few whole lychees for garnish. Dump the rest with syrup and ice into the blender and process until the lychees are broken into tiny pieces (not smithereens though).
- Taste and add sugar, as needed.
- Add the rum and juice of two lemons. Pulse a few times to blend.
- Pour into glasses and garnish with whole lychees.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.