Snow Peony Punch

Name: Snow Peony Punch
Ingredients: Punch; 1 cup Coconut water (not coconut cream or coconut milk); 1/2 cup Ginger ale (diet ginger ale can be used); 1/4 cup Syrup from 1 can of lychees; Garnish; 1/2 cup Very finely flaked coconut (not shredded coconut); 5 Lychees (canned), drained and patted dry; Gari (sushi ginger), drained and patted dry

8 ingredients

3 steps

Ingredients

Punch
1 cup Coconut water (not coconut cream or coconut milk)
1/2 cup Ginger ale (diet ginger ale can be used)
1/4 cup Syrup from 1 can of lychees
Garnish
1/2 cup Very finely flaked coconut (not shredded coconut)
5 Lychees (canned), drained and patted dry
Gari (sushi ginger), drained and patted dry

Directions

1

To make punch: Mix together coconut water, ginger ale, and lychee syrup in a small pitcher. Stir well. Pour into rimmed glasses. Add garnish. If desired, sprinkle additional coconut over the top of the drinks.
2

To rim glasses: Wipe the rims of glasses using one lychee. Place flaked coconut on a plate or shallow dish and then roll the rims of the glasses in the coconut (as you would rim a glass with salt).
3

To make peony garnish: Make small cuts from the open top of a lychee to nearly the bottom, to create separable petals without cutting all the way through. Set aside. Take one whole lychee and stuff the center with 1-2 pieces of gari. Wrap additional leaves of gari around the outside of the lychee. Place gari-wrapped lychee inside the cut lychee. Secure entire peony using a cocktail pick.