Lychee Martini Recipe

Preparation

1. 1

   Chill glass

   Place a chilled martini/coupe glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the cocktail. Discard ice water before straining.

2. 2

   Combine ingredients

   In a cocktail shaker, add 2 oz Chopin vodka, 0.5 oz Aperol, 0.25 oz Luxardo Maraschino, 0.75 oz lychee syrup (or lychee juice), 0.5 oz pineapple juice and 0.25 oz fresh lime juice.

3. 3

   Add ice and shake

   Add plenty of ice (about 6 large cubes) to the shaker. Seal and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and the mixture is well chilled and slightly diluted.

4. 4

   Double-strain

   Empty the chilled glass of ice/water. Using a Hawthorne strainer and a fine mesh strainer (or just the Hawthorne if no fine strainer), double-strain the cocktail into the chilled martini/coupe glass to remove small ice shards and any pulp.

5. 5

   Garnish and finish

   Skewer the pitted canned lychee (or two) on a cocktail pick and rest it on the rim or float it in the cocktail. Optionally add a small pineapple wedge or a thin pineapple twist on the rim for aroma.

6. 6

   Serve

   Present immediately while cold. Recommend serving alongside a small napkin; the drink is best consumed within a few minutes to enjoy the chilled texture.