If using fresh raspberries, gently muddle 3–4 raspberries in a small bowl and strain through a fine mesh to make approximately 0.5 oz raspberry purée. If using pre-made purée, measure 0.5 oz. Peel one lychee and reserve for garnish.

If using fresh ginger, grate a very small piece (about 1/4 tsp when grated). Alternatively use 1/4 tsp ginger syrup; reduce simple syrup if ginger syrup is sweet.

Chill a coupe or martini glass in the freezer or fill with ice water while you mix the cocktail.

Build & Shake

Combine ingredients

In a cocktail shaker add 2 oz gin, 0.5 oz fresh lemon juice, 0.5 oz lychee syrup or liqueur, 0.5 oz raspberry purée, 0.25 tsp rose water, 0.25 tsp grated fresh ginger (or 0.25 tsp ginger syrup), and 0.25 oz simple syrup (optional).

Add ice and shake

Fill the shaker with ice and shake vigorously for 10–15 seconds until well chilled and slightly diluted. The goal is a cold, slightly frothy mixture that has integrated the fruit and aromatics.

Double strain

Discard the ice from the chilled glass. Double-strain the contents of the shaker into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to remove fruit solids and ginger fibers for a silky texture.

Finish & Garnish

Top the martini with approximately 2 oz chilled tonic water. Pour gently down the inside of the glass to keep some effervescence and a delicate top layer. Do not stir vigorously—just let the tonic gently integrate.

Garnish with a peeled lychee skewered on a cocktail pick and 1–2 fresh raspberries. Optionally add a single edible rose petal on top or a thin lemon twist on the rim for brightness.

Serve immediately while the tonic is fizzy. Sip and enjoy the balance of floral rose, sweet lychee, bright lemon, raspberry fruit and a hint of ginger, finished with tonic's bright fizz.