Ian Burrell's Lychee Coconut Highball

Our award-winning rum was showcased on Channel 4's Sunday Brunch, where we were privileged to witness expert mixologist Ian Burrell, also known as The Rum Ambassador, craft a delightful cocktail with our spirit. Here's how he did it.

You'll need:

• 50ml Uche Coconut Rum
• 15ml lychee-infused syrup
• 10ml Supasawa Lime
• Sparkling coconut water
• Lychees and lime peel, to garnish

Method:

1. Add Uche Coconut Rum, lychee syrup and Supasawa Lime to a tall glass.
2. Stir until the syrup has diluted.
3. Add ice, then top up with sparkling coconut water.
4. Stir gently, then garnish with lychees and lime zest from a peel.