Fizz

• 20 canned or fresh lychee, peeled, stones removed
• 1 tbs caster sugar
• 1/3 cup fresh mint leaves, torn
• 3/4 cup gin
• Crushed ice, to serve
• Chilled tonic water, to serve

Divide the lychee and sugar among four 200ml-capacity serving glasses. Use a cocktail muddling stick or the end of a rolling pin to gently pound the lychee mixture until coarsely crushed. Add the mint. Pour over the gin. Top with the crushed ice and tonic water and serve.