Love the exotic? Dream about Hawaii? Ever wonder what rice-based, lychee flavored vodka would taste like in a cocktail? Try these on for size...

Kai Julep
Created by Natalie Bovis-Nelsen, TheLiquidMuse.com

1 1/2 ounces Kai lychee vodka
1 heaping teaspoon white granulated sugar
3/4 ounce freshly squeezed lime juice
1 ounce coconut water
3 mint leaves
1/2 ounce club soda
1 whole lychee (garnish)
1 mint sprig (garnish)

Muddle mint leaves and sugar in the bottom of a mixing glass. Add lime juice, Kai lychee vodka, coconut water, then shake vigorously, with ice. Strain into julep cup or highball glass filled with crushed ice. Top with club soda. Garnish with a sprig of mint and a lychee on a cocktail skewer.

Tropical Tipple
Created by Natalie Bovis-Nelsen, TheLiquidMuse.com

2 ounces Kai vodka
1 ounce passion syrup
1 ounce mango juice
3/4 ounce lemon
Fresh mango slice, sprinkled with cracked black pepper on a cocktail skewer (garnish)

Shake all liquid ingredients with ice. Strain into a chilled martini glass. Garnish with fresh mango slice.

The Sophisti-kai-ted Lady
created by Natalie Bovis-Nelsen, TheLiquidMuse.com

1 ounce Kai Lychee vodka
1/2 ounce elderflower liqueur
1/4 ounce freshly squeezed lemon juice
1 dash peach bitters
3 ounces sparkling wine (Prosecco is particularly good with this one...)
3 tablespoons white granulated sugar
1 lemon peel twirl

Pour sugar onto a small plate. Rub the rim of a champagne flute with lemon, then dip it in the sugar to coat the rim. Set aside.
Shake Kai Lychee vodak, elderflower liqueur, lemon juice and peach bitters with ice. Gently strain into the sugar rimmed champagne flute
Slowly, top with the sparkling wine.
Garnish with a lemon peel twirl across the rim of the glass.