Lime in da Coconut: A Lychee Vodka Cocktail - Imbibe Magazine Subscribe + Save

Lime in da Coconut: A Lychee Vodka Cocktail

“Lychee is one of our favorite flavors for spring and summer, and very underused on menus,” says Kevin Diedrich, owner of San Francisco’s Pacific Cocktail Haven. In Diedrich’s lychee vodka cocktail, Lime in da Coconut, the summer fruit mingles with coconut, lime, and pistachio. “All together, the flavors are salty, tropical, and creamy,” he says.


  • 1 1/2 oz. vodka
  • 1 oz. salted pistachio syrup
  • 1 oz. coconut-lychee milk
  • 1/2 oz. fresh lime juice
  • Tools:shaker
  • Glass:pilsner
  • Garnish:shredded toasted coconut, lime zest


Add all the ingredients to a shaker filled with pebble ice, then shake until chilled. Pour into a chilled glass and garnish.

Coconut-Lychee Milk

In a blender, add two 13.5-oz. cans of coconut milk, 1 lb. of peeled fresh lychees (canned also works), 2 Tbsp. of freshly grated ginger, the zest and juice of 1 lime, 1 Tbsp. of Jamaican rum, 1 tsp. of vanilla extract, and 1 tsp. of kosher salt, and blend until smooth. Pour the mixture into a large zip-sealed plastic bag and cook with a sous vide at 120 degrees for 30 minutes, then remove the bag and fine strain the liquid. (Alternately, simmer the mixture in a pot for 30 minutes, then fine strain the liquid.) Store refrigerated in a sealable container for up to 2 weeks.

Salted Pistachio Syrup

Toast 1/2 lb. of roughly chopped raw pistachios in a pot over high heat, stirring until fragrant. Add 2 cups of water and 2 cups of sugar to the pot and stir until the sugar dissolves. Reduce the heat to low and let simmer for 10-15 minutes, then remove from the heat and let cool. Pour the mixture into a sealable container, then cover and refrigerate for 2 days. Fine strain the syrup and stir in 2 1/4 tsp. of kosher salt. Keeps refrigerated for up to 4 weeks.

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