How to Cook with Canned and Fresh Lychee: Cocktails, Salads, and More | Eater

"At the Portland restaurant Hat Yai, co-founder Alan Akwai occasionally uses lychee to flavor daiquiri slushees and describes the fruit as tropical, floral, fruity, soft, and delicate; he notes the challenge in cocktails is providing enough acid to punch through the spirit while still letting the lychee character shine, and he recommends combining a heavy dose of fresh lychee purée with just enough lime or lemon to create a sweet-and-sour mix before experimenting with base spirits or other modifiers to further fortify the lychee flavor." - Katrina Yentch