Snow Peony Punch

• Punch
• 1 cup Coconut water (not coconut cream or coconut milk)
• 1/2 cup Ginger ale (diet ginger ale can be used)
• 1/4 cup Syrup from 1 can of lychees
• Garnish
• 1/2 cup Very finely flaked coconut (not shredded coconut)
• 5 Lychees (canned), drained and patted dry
• Gari (sushi ginger), drained and patted dry

1. To make punch: Mix together coconut water, ginger ale, and lychee syrup in a small pitcher. Stir well. Pour into rimmed glasses. Add garnish. If desired, sprinkle additional coconut over the top of the drinks.
2. To rim glasses: Wipe the rims of glasses using one lychee. Place flaked coconut on a plate or shallow dish and then roll the rims of the glasses in the coconut (as you would rim a glass with salt).
3. To make peony garnish: Make small cuts from the open top of a lychee to nearly the bottom, to create separable petals without cutting all the way through. Set aside. Take one whole lychee and stuff the center with 1-2 pieces of gari. Wrap additional leaves of gari around the outside of the lychee. Place gari-wrapped lychee inside the cut lychee. Secure entire peony using a cocktail pick.

coconut water, ginger ale, syrup, coconut, ginger

Taken from food52.com/recipes/15010-snow-peony-punch (may not work)