Mocktail ingredients/equipment
Canned lychee in syrup Raspberries Ginger ale Rose water Blender - to blend the syrup together! Strainer
Making the mocktail syrup
This syrup is super easy to make - it requires no stovetop or cooking. All you need to do is blend the entire can of lychees and the syrup that it is soaking in along with raspberries and rose water. Once this is done, simply strain the syrup using a tea strainer and store it in a mason jar in the fridge. This syrup is a bright pepto pink which might take you aback. But don’t fret; once you add the ginger ale, the color mellows out. If you want a less pink cocktail, you can lower the number of raspberries.
How to batch and make ahead
The lychee rose and raspberry syrup can be made 1-2 months ahead of time and stored in the fridge. When making this as a batched mocktail, make sure that the syrup, ginger ale, and pitcher in which you are serving the drink are all chilled. You can either add the ginger ale to the pitcher right before the party begins to keep its carbonation or alternatively have guests top off their drinks with ginger ale as desired.
How much is 1.5 ounces?
Typically, cocktail recipes call for liquid to be measured in fluid ounces, but don’t be intimidated by these. 1.5 fluid ounces is 3 tablespoons of alcohol. It’s nice to have a jigger tool which helps measure out 1.5 ounces, which bartenders equate to 1 shot of alcohol.
How to make this alcoholic
If you love the flavors of this drink but want to make it alcoholic, simply pair a light liquor like vodka or a dry gin. To a chilled glass with ice, add 2 parts alcohol to 1 part syrup and top off with ginger ale.
Food that pairs well with this mocktail
This cocktail is a floral and sweet non-alcoholic drink that pairs great with Indian food. Here are some great savory snacks and mains that would pair beautifully with this lychee rose mocktail.
