I recently hosted a dinner part-tay and as it had a Chinese theme I needed a fitting cocktail! I interpreted a recipe from Ching-He Huang which you can find over on Food Network, shes uses Lychees whereas I used Rambutans because I felt like it and I know they're very similar.
So let's start. You need:
Tinned Rambutans in Syrup
And a bottle of champs or sparkling wine!
I drained the Rambutans and placed the syrup from the tin into a pan.
To the syrup I added 3 stalks of lemongrass which I had bashed with a rolling pin and cut them across their diameter in two ish inch chunks...
I put the pan on until it got to a simmer. Once simmering I left it for about 3-5 mins. The syrup starts to get thicker and a tadge cloudy. That's when it's done.
When the pan was simmering away I put the Rambutans in a blender and whizzed them up.
I drained the syrup from the pan using a sieve and a jug. I allowed the syrup to cool.
Once cooled I got a huge jug and poured in the champs, the syrup and the blended Rambutans. I give it all a stir with a big spoon (I used a big wooden one so I could get to the bottom). Then poured it into some glasses, garnished with some strawberries.
It's one of the nicest champagne cocktails I've ever had. If you want to make a cocktail and not sure what to do you can't go wrong with this. Three ingredients et voila. Done. Drink.