Shanghai Lily

Ingredients

1. 1 stalk of fresh lemongrass, tender inner bulb only, thinly sliced
2. 1/2-inch piece of fresh ginger, peeled and thinly sliced
3. 1/2 cup water
4. 5 canned lychees in syrup, drained, plus 1/4 cup lychee syrup from the can
5. 1/4 teaspoon finely grated lime zest
6. Ice cubes
7. 1/4 cup pineapple juice

1. In small saucepan, combine the lemongrass with the ginger and water and bring to a boil. Cover and simmer over low heat for 5 minutes. Let cool slightly, then puree in a blender. Pass the puree through a fine strainer.
2. Rinse out the blender. Add 4 of the lychees, the lychee syrup and the lime zest and puree. Pass through a coarse strainer.
3. Fill a highball glass with ice. Add the lemongrass-ginger puree, the lychee puree and the pineapple juice and mix. Garnish with a lychee and serve.