This Lychee martini is on a whole new level!


  • Fermented Oat & Lychee Soda

  • 500g Lychees (peeled)

  • 250g Oats

  • 250g Longan Nectar honey

  • 5L Water

  • Coconut Rum

  • 350g Coconut oil

  • 1L White rum


  • Fermented Oat and Lychee Soda:

  • 1.

    Add all ingredients to Vacuum bag and seal. Leave bag to ferment at room temperature for 2 to 3 days or until bag has expanded.

  • 2.

    Once fermented strain, add coconut rum and ferment in swing-top bottle for 1 to 2 days or until well carbonated. Once secondary ferment has completed refrigerate bottles for service.

  • Coconut Rum:

  • 1.

    Combine all ingredients in vac pac bag and ‘cook’ sous vide for 4 hours at 45 degrees. Once ‘cooked’ place in freezer to solidify coconut oil, strain and bottle for service.

Nutritional information

Nutritional analysis per serving (32 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Created exclusively by Luke Whearty from Operation Dagger for Singapore Tourism Board.

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Posted by Terry26 •24w ago • Report
Funny, but in college, we often had cocktail parties and enjoyed those events immensely. Luckily, I was not a bad guy and didn't encourage alcohol drinks.
Wanted to try culinary course and to apply - didn't manage to pass the exam.