Lychee Martini Recipe

Chill glass

Place a martini coupe or cocktail glass in the freezer for at least 10 minutes or fill it with ice water while preparing the cocktail to properly chill the glass.

Prepare lychee juice (if using whole fruit)

If using fresh lychees, peel and pit 3–4 fruit and muddle briefly, then press through a fine sieve to yield about 1 oz of juice. If using canned lychees, reserve 1 oz of the syrup from the can.

Combine ingredients

In a cocktail shaker add 2 oz vodka, 1 oz lychee liqueur (or 1 oz lychee syrup), 1 oz lychee juice/syrup, 1/2 oz fresh lime juice, and 1/4 oz simple syrup if you prefer sweeter. If you want a subtle dry note, add 1/4 tsp dry vermouth or rinse the chilled glass with it beforehand.

Add ice and shake

Add about 1 cup of ice to the shaker. Secure the lid and shake vigorously for 12–18 seconds until the shaker exterior is very cold and slightly frosted. This both chills and slightly dilutes the drink for balance.

Strain

Remove the chilled glass from the freezer or discard ice water. Double-strain the contents of the shaker through a fine mesh strainer (and the shaker strainer) into the chilled martini glass to remove ice shards and any lychee solids.

Skewer the pitted lychee on a cocktail pick and rest it on the rim or drop it into the center of the martini. Optionally express a lime twist over the surface to release oils and drop the twist into the drink or hook it on the rim.

Serve immediately while cold. Recommend pairing the light floral-sweet notes with seafood appetizers or light salads.