1.5 oz / 45 ml Belvedere Pure
0.75 oz / 20 ml Lime Juice
0.25 oz / 10 ml Spiced Hibiscus Syrup
1 Dash Peychaud Bitters
Short shake with ice, strain over large cubes of ice in a highball and crown with chilled, fresh ginger ale. Garnish with a half-peeled lychee and mint sprig.
*For spiced hibiscus syrup - heat 200 ml water to boiling point. Remove from the heat, then add 200 g golden caster sugar, 2 g dried hibiscus, 2 g green peppercorns and a thumb-sized cubed of unpeeled fresh ginger. Allow to cool, then strain.