Woolcott & Wright Event Catering’s signature cocktail is the Lychee Mojito. Fresh lychees macerated with palm sugar, lychee vodka and white rum, muddled with mint, coriander and lime, built over ice and coconut jelly with a splash of fresh young coconut juice. It’s refreshing, screams summer and it’s great to muddle to order for small groups or just as delicious as a punch for larger parties.
5g palm sugar
30ml white rum
30ml lychee vodka
fresh young coconut juice and flesh
Fresh coriander leaves
Fresh mint leaves
Lime, cut into 1/8′s
Peel the lychees and roll in crushed palm sugar, place in a container and cover with vodka. Leave in the fridge over night.
Make the coconut jelly using fresh young coconut water and gelatine sheets and set overnight.
Scoop out and slice the young coconut flesh. Place in a container and keep fresh by just covering in the juice.
Half fill a tall glass with ice and layer with coconut flesh and jelly.
Muddle the vodka soaked lychees with white rum, the lychee soaked vodka, mint, coriander and 2 lime segments. Test for sweetness and adjust with more palm sugar if needed. Pour over ice and top up with fresh young coconut juice. Enjoy!
To make this as a party punch, just increase the quantities, add extra sliced young coconut flesh, top up with coconut water and soda water and serve in a punch bowl. Prepare a few glasses with herbs for reference. Have an ice bucket and a couple of bowls of picked herb leaves on the table for guests to help themselves for the rest of the night!
If you really want to impress your guests, make some lime juice pearls (spheres) using Texturas citras, algin and calcic. Little bursts of big flavour!
Recipe and image courtesy of Woolcott & Wright Event Catering