2 oz. Tanqueray gin
2 lychee nuts (canned are fine)
1 oz. lychee juice
1/2 oz. lemongrass syrup (see note below)
1/2 oz. fresh lime juice
soda water
Instructions:
Muddle two lychee nuts in a mixing glass.
Add all other ingredients except soda.
Shake and strain over fresh ice.
Top with soda and garnish with a stick of lemongrass and a lime wheel
Note: To make lemongrass syrup, cut one pound lemongrass and simmer in one cup water for 30 minutes or until the water takes on the flavor of the lemongrass. Strain the lemongrass from the water and add equal parts sugar to the lemongrass-infused water. Place syrup in the refrigerator for up to three weeks.
