This has been one of those weeks when a cocktail seems like the right thing to make once I finally get home. Maybe it’s heat coming back or perhaps it’s been too long since I took my last vacation.
Since I still have book three to finish up, I can’t just get in my car and drive off to my favorite resort. So I decided to make a drink that would make me feel like I had a little escape.
This drink also makes a great mocktail if you’d like to skip the rum. It’s the flavors of the pineapple, coconut and lychee that transport you out of your daily grind.
If you haven’t had lychee fruit before you can expect a mild flavor that’s slightly floral with a bit of a sweet pear flavor. The canned ones have less of that perfume, but adding the rosewater and coconut brings it back to life.
You can see the lycee in the picture above and its not that exciting to look at. It’s beige and looks closer to a scallop than a fruit, so I’d skip that in the garnish next time and choose a fresh cherry or strawberry. Remember it’s the taste that counts!
Can’t see the recipe below? Get this recipe at Key Ingredient.
Don’t forget – my latest book,The Great Vegan Bean Book, is now available for pre-order on Amazon!