[Ingredients]
1 can (565g) lychees in syrup
125ml coconut water
3 vanilla beans
60ml water
250ml tequila
1 cup ice
[Steps]
Drain lychees, reserving liquid.
Place lychees and coconut water in a large mixing bowl and blend till smooth using a handheld blender. Strain thru a sieve.
Pour mixture into 12 x 30ml ice cube mould and freeze for 3hrs or until frozen.
Place reserve lychee liquid, 1 vanilla bean and water in a small saucepan, bring to boil. Remove from heat and set aside to cool and infuse.
Pour lychee liquid, tequila and ice in a cocktail shaker or large jug and shake well.
Thinly slice remaining vanilla beans and divide among 6 martini glasses. Pour martini in and serve with lychee-coconut ice cubes.