Here is my entry to Sig's Mixed Drinks Monthly Blog Patrol. The original blog patrol began here.I chose this recipe from Sig's blog itself . I know it was suggested to use a recipe from somewhere else but hey I wanted to try the Lychee Tangita. Unique Lychee drink concoctions are hard to find.I was looking for a lychee cocktail recipe which was not a lychee martini and Sig's Lychee Tangita looked so appealing. I have to say that this was one of the most fun blog events. The recipe was amazing as it was but we played around with some ingredients and tried out a number of different concoctions. By the end of it my husband and I were quite pleasantly buzzed with tasting all our trials. I am posting the original recipe with my modifications that suited my taste. I am giving the variations that worked for me.
1.5 cups of Lychee juice: I initially used Rubicon lychee juice (tetra pack) and that was too dilute. Using the canned juice like Sig suggested was better.
1/2 cup Tangerine juice: My tangerine juice (from Juicy juice) did not have much tang to it. I supplemented limeade once and orange juice the other time and both worked well.
2 tblsp Lime juice
Sauza Gold Tequila - 1/4 to 1/2 cup (I reduced the tequila a bit)
10- 12 Mint leaves
1 tblsp Sugar
1 can lychees
Everything else was followed mostly as Sig did it. I added the mint leaves and sugar to a mortar and crushed it with a pestle. Then added the crushed mint and all the ingredients into a cocktail shaker and shook it till it was well blended.
Pour the drink into a cocktail glass. Poke a toothpick through a canned lychee and a cherry. Add to the glass. Additionally slide some lychees into the glass. Also,make a slit in one lychee and place it on the side of the glass. Poke a cocktail umbrella into it. Serve immediately.The best part of this drink is to eat the lychees in the end. Yummy!