4piecesginger slices(each slice is about 1x1x1/8-inch in size)
6fresh basil leaves(plus more for garnish)
3tablespoonssugar
¾cupwater
12fresh lychees
1tablespoonfresh lemon juice
10ice cubes
12ouncesclub soda
2ouncesvodka(optional)
Instructions
Lightly smash the ginger slices (it should still stay intact). Break the basil leaves in halves.
In a small pot over medium heat, add ginger, basil, sugar, and ¾ cup water. Bring the mixture to a boil and simmer for 10 minutes, stirring occasionally. Remove from heat and let it cool for 20 minutes. Pour into a heatproof measuring cup. Stir in lemon juice as well.
Meanwhile, peel the lychees and remove the pits. Save the juice in the process. Place the lychee flesh in a small bowl and muddle to release juice. Strain the pulp and add the juice to the ginger syrup. Stir well.
Add the ice cubes to 2 serving glasses. Divide the juice into the cups. Top with soda and 1 ounce of vodka for each glass (if using). Add 1 tablespoon meshed lychee pulp into each glass. Stir. Garnish with extra basil leaves. Serve immediately.
Notes
Ginger basil syrup can be made a few hours ahead. Let it cool to room temperature and keep in the fridge until ready to use.
Why smash the ginger? That will help release the flavors into the syrup.
Don’t throw away the meshed lychee pulp. Enjoy them yourselves while making the cooler.