I took fizzy ginger, bright fresh mint, tart lime and sweet lychee and crafted what I think could be your new favorite Lychee Mocktail Recipe, a sparkling, herb-forward sip that begs to be tried.

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I had a delicious Lychee Smash at a Vietnamese restaurant with my girlfriend Tracy, and it inspired me to recreate the drink at home. The memory of sweet lychee and that fizzy kick would not leave me, so I kept tinkering until something clicked.

I kept coming back to fresh lychees and a cold ginger beer for the lift, they feel like the heart of the whole thing. It’s playful but not silly, a little rough around the edges, and yeah I messed up a few times before it sang.

Think Lychee Mocktail Recipe or go bold and imagine a Lychee Gin Cocktail.

Ingredients

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Sweet, floral fruit; good vitamin C and fiber, lots of natural sugar, juicy and fragrant.
Adds sweetness and body; mostly sugar so watch calories, gives rosy lychee notes.
Pure alcohol base, no nutrients; boosts warmth and balance, adds boozy bite.
Bright tart acidity, loads of vitamin C, cuts sweetness and lifts the drink.
Cool, herbal aroma; low calories and antioxidants, gives freshness and a minty pop.
Spicy, fizzy topper; adds zing and carbonation, often sweet so more carbs.
Simple garnish adds scent and pretty look, edible lychee adds extra sweet bite.

Ingredient Quantities

Fresh lychees peeled and pitted, about 8 to 10 (or one 8 ounce can, drained)

Reserved lychee syrup or simple syrup, 1/2 to 3/4 ounce per drink

Vodka 2 ounces per cocktail (sub with white rum or gin if you prefer)

Fresh lime juice 3/4 ounce per drink (about half a lime)

Fresh mint leaves 8 to 10 leaves plus a sprig for garnish

Ginger beer 3 to 4 ounces chilled for topping

Ice cubes enough to fill glass

Lime wheel or wedge and extra whole lychee for garnish

How to Make this

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Equipment Needed

1. Cocktail shaker (Boston or cobbler style, or a jar with a tight lid)
2. Jigger or measuring spoons (for 2 oz vodka and 3/4 oz lime etc)
3. Muddler or sturdy wooden spoon for bruising mint and gently squashing lychee, it doesnt have to be fancy
4. Fine mesh strainer (to catch mint bits and lychee pulp if you want a cleaner drink)
5. Citrus juicer or handheld reamer for fresh lime juice
6. Long bar spoon or stirring spoon to mix and gently layer the ginger beer
7. Paring knife and small cutting board for peeling, pitting and slicing garnishes
8. Highball or Collins glass plus ice tongs or a small scoop and a cocktail pick for the garnish

FAQ

Q: Can I use canned lychees instead of fresh? A: Yes. Use one 8 ounce can, drained, and you can use the reserved syrup in place of simple syrup. Start with 1/2 ounce syrup per drink and add up to 3/4 ounce if you like it sweeter.

Q: What can I substitute for vodka? A: White rum or gin both work great and change the flavor a bit. For a nonalcoholic version leave the spirits out and add a splash more lychee syrup or juice and extra ginger beer to keep it lively.

Q: How do I muddle the mint without making it bitter? A: Gently bruise the leaves with a muddler or the back of a spoon, dont grind them to pulp. You just want to release the oils, not shred the leaves. Slap the sprig between your palms first to wake up the aroma, that helps too.

Q: How much ginger beer should I use and how do I keep the fizz? A: Top each drink with 3 to 4 ounces of chilled ginger beer. Pour it slowly over the back of a spoon or down the side of the glass and serve right away so it stays fizzy.

Q: Can I make this ahead for a party? A: Kinda. Mix the vodka, lychee, lime juice and syrup ahead and chill up to 24 hours, but dont add ginger beer or ice until serving. Add them last minute so the drink stays bubbly and not watered down.

Q: Any tips for garnishes and presentation? A: Use a lime wheel or wedge and a whole lychee on a pick with a mint sprig. Chill your glasses first if you want that extra cool look. It makes the drink feel fancier even if its easy to make.

Lychee Ginger Mint Fizz Recipe Substitutions and Variations

Fresh lychees: canned (drained) or frozen lychees work fine, or swap in rambutan or longan for similar texture and flavor
Reserved lychee/simple syrup: use elderflower cordial or St-Germain for a floral lift, or agave or honey syrup for a more neutral sweetener
Vodka: try white rum or gin for a different vibe, tequila blanco for a brighter note, or a non alcoholic spirit if you want a mocktail
Ginger beer: use ginger ale for a milder fizz, or sparkling water with a splash of ginger syrup or freshly grated ginger for more bite

Pro Tips

– Muddle the mint super gently, you just wanna bruise the leaves not grind them to paste. If the drink tastes grassy it means you overdid it, so stop early and give it a little sniff first.

– Freeze a few whole lychees or use large ice cubes so the drink chills without getting watery too fast, that way the flavor stays bright longer, especially if you’re sipping slow.

– Taste as you go, add more lime if it seems flat, or a splash more syrup if its too tart, simple balancing beats strict measuring when guests are different drinkers.

– Make a tiny ginger syrup or steep fresh ginger in the syrup for a few minutes, strain it and use that instead of plain syrup, it makes the ginger beer pop and feels like you put in more effort than you actually did.

Lychee Ginger Mint Fizz Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I took fizzy ginger, bright fresh mint, tart lime and sweet lychee and crafted what I think could be your new favorite Lychee Mocktail Recipe, a sparkling, herb-forward sip that begs to be tried.

Servings

servings

Calories

320

kcal

Equipment: 1. Cocktail shaker (Boston or cobbler style, or a jar with a tight lid)
2. Jigger or measuring spoons (for 2 oz vodka and 3/4 oz lime etc)
3. Muddler or sturdy wooden spoon for bruising mint and gently squashing lychee, it doesnt have to be fancy
4. Fine mesh strainer (to catch mint bits and lychee pulp if you want a cleaner drink)
5. Citrus juicer or handheld reamer for fresh lime juice
6. Long bar spoon or stirring spoon to mix and gently layer the ginger beer
7. Paring knife and small cutting board for peeling, pitting and slicing garnishes
8. Highball or Collins glass plus ice tongs or a small scoop and a cocktail pick for the garnish

Ingredients

Fresh lychees peeled and pitted, about 8 to 10 (or one 8 ounce can, drained)
Reserved lychee syrup or simple syrup, 1/2 to 3/4 ounce per drink
Vodka 2 ounces per cocktail (sub with white rum or gin if you prefer)
Fresh lime juice 3/4 ounce per drink (about half a lime)
Fresh mint leaves 8 to 10 leaves plus a sprig for garnish
Ginger beer 3 to 4 ounces chilled for topping
Ice cubes enough to fill glass
Lime wheel or wedge and extra whole lychee for garnish

Directions

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.