Lychee Mojito

This Lychee Mojito is bright, floral, and intensely refreshing, with juicy muddled lychee balancing the sharpness of lime and the cool lift of mint. Rum adds warmth, while soda water keeps the drink lively and easy to sip.

Nutrition · per serving

201kcal

0.4gProtein

18.7gCarbs

0.1gFat

1.3gFiber

2 servings

Ingredients

9 items

Lychee base

fresh lychees, peeled and pitted12 lychees (about 150 g flesh)

fresh mint leaves20 leaves

lime juice40 ml

sugar syrup30 ml

To finish

white rum100 ml

soda water, chilled160 ml

ice cubes300 g

mint sprigs2 sprigs

lime slices2 slices

Tips

•For the best flavour, use very ripe fresh lychees; if unavailable, drained canned lychees can be used, though the aroma will be less floral.
•If you prefer a lighter drink, reduce the rum to 80 ml total or add an extra splash of soda water.
•Chilling the glasses for a few minutes beforehand helps keep the cocktail crisp without over-dilution.
•To make it extra fragrant, clap the mint sprigs between your hands before garnishing.

Steps

1
Divide the fresh lychees, mint leaves, lime juice, and sugar syrup between 2 sturdy glasses. Gently muddle until the lychees are broken down and juicy and the mint is lightly bruised; avoid crushing the mint too hard or the drink can taste bitter.
12 lychees (about 150 g flesh) fresh lychees, peeled and pitted20 leaves fresh mint leaves40 ml lime juice30 ml sugar syrup
2
Fill each glass with ice cubes, packing them nearly to the top so the drink stays cold and properly diluted as you sip.
300 g ice cubes
3
Pour the white rum evenly into the glasses, then top with chilled soda water. Stir gently from the bottom with a long spoon to lift the lychee pulp through the drink without flattening the bubbles.
100 ml white rum160 ml soda water, chilled
4
Garnish each glass with a mint sprig and a lime slice. Serve immediately while sparkling and ice-cold.
2 sprigs mint sprigs2 slices lime slices

Origin & History

The mojito originated in Cuba as a refreshing mix of rum, lime, sugar, mint, and sparkling water. This lychee variation is a modern tropical adaptation popular in Thai bars and resort settings, where fragrant local fruit is often used to give classic cocktails a Southeast Asian twist.

thai cocktail lychee mint vegan rum quick no-cook

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Steps

Divide the fresh lychees, mint leaves, lime juice, and sugar syrup between 2 sturdy glasses. Gently muddle until the lychees are broken down and juicy and the mint is lightly bruised; avoid crushing the mint too hard or the drink can taste bitter.

12 lychees (about 150 g flesh) fresh lychees, peeled and pitted20 leaves fresh mint leaves40 ml lime juice30 ml sugar syrup

Fill each glass with ice cubes, packing them nearly to the top so the drink stays cold and properly diluted as you sip.

300 g ice cubes

Pour the white rum evenly into the glasses, then top with chilled soda water. Stir gently from the bottom with a long spoon to lift the lychee pulp through the drink without flattening the bubbles.

100 ml white rum160 ml soda water, chilled

Garnish each glass with a mint sprig and a lime slice. Serve immediately while sparkling and ice-cold.

2 sprigs mint sprigs2 slices lime slices