Shanghai Lily

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.

Rinse out the blender. Add 4 of the lychees, the lychee syrup and the lime zest and puree. Pass through a coarse strainer.

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.