Lychee Margarita Recipe

Make quick simple syrup

Combine 2 tbs granulated sugar and 60 ml water in a small saucepan. Warm over medium heat, stirring until the sugar fully dissolves. Remove from heat and let cool to room temperature (about 10 minutes).

Prepare lychee puree

Reserve 60 ml of the syrup from the canned lychees and set aside. Drain the remaining canned lychees and place 12 lychee fruits and the reserved 60 ml lychee syrup into a blender. Add the cooled simple syrup you made (use all of it). Puree until completely smooth, about 20–30 seconds. Taste and adjust sweetness by adding more simple syrup or a teaspoon of lime juice if needed. Strain the puree through a fine mesh sieve into a bowl to remove any fibrous bits for a silky texture (use the back of a spoon to press through). You should end up with roughly 60–90 ml of fine lychee puree; measure out 60 ml for the cocktail and refrigerate any excess for another use.

Prepare glass rim

Run the lime wedge around the rim of a chilled coupe or rocks glass. Dip the rim into the coarse salt or Tajín to coat evenly. Set the glass aside.

Shake the margarita

Fill a cocktail shaker with ice. Add 90 ml blanco tequila, 30 ml triple sec, 30 ml fresh lime juice, and 60 ml lychee puree. Secure the lid and shake vigorously for 12–15 seconds until the shaker is very cold and slightly frosted.

Strain and serve

Double-strain the mixture into the prepared glass using a Hawthorne strainer and a fine-mesh sieve to remove ice shards and any remaining solids. If you prefer a frozen variation, instead blend the ingredients with 1–2 cups of ice until smooth and serve in the rimmed glass.

Skewer 2 peeled lychee fruits on a cocktail pick and rest across the rim or float them in the drink. Add a small sprig of fresh mint for aroma if desired. Serve immediately.