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2 oz. Jasmine Tea

2 oz. Lychee puree

Splash of lemon juice

3 oz. coconut water

 

 

Method:

1. Fill a white wine glass with ice

2. Pour in Jasmine tea, lychee puree, and lemon juice

3. Using a bar spoon give the ingredients a stir

4. Top with coconut water, about 3 oz.

5. Give another good stir and garnish the non-alcoholic cocktail with a few lemon wheels stuck along the walls of the wine glass

 

*****If adding rum or vanilla vodka to the drink use 1 1/2 oz. and add during step 2.*****

 

 

Jasmine Tea

 

4 tsp. of loses Jasmine tea or 2 tea bags

10 ounces of water

 

Method:

1. Heat the water to about 175F

2. Pour over tea leaves or tea bags and steep for 4 minutes.

3. Once 4 minutes is up strain the tea leaves or remove the tea bags

4. Pour over ice to cool the tea.

5. Store in the refrigerator for up to 2 days

 

 

Lychee Puree

 

Fresh or canned lychees

Food Processor or blender

 

Method:

 

1. If using fresh lychees use your fingernails to peel the husk away from the white flesh of the fruit.

2. Using a knife to make a small vertical slight to create an opening to remove the seed from

3. In a food processor or blender and peeled lychees or strained canned lychees

4. Pulse until smooth and the lychees are broken down, you shouldn't need any additional liquid because of how juicy lychees are.

5. Strain the puree through a mesh strainer and store in the fridge or up to 3 days.