First Coast Martini Recipe

Prepare honey simple syrup (if not already made)

Combine equal parts honey and hot water (by volume), stir until honey dissolves, then cool. For this recipe you can make 0.5 oz on hand — about 1 tablespoon of each yields roughly 0.5 oz.

Chill a martini glass by filling with ice water while you mix the cocktail, or place in freezer for a few minutes.

In a cocktail shaker, add ice to roughly two-thirds full (about 1 cup).

Measure and pour in 2 oz Tito's Vodka, 0.75 oz Giffard Lychee Liqueur, 0.75 oz passion fruit purée, 0.5 oz honey simple syrup, and 0.25 oz fresh lime juice into the shaker.

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and the mixture is well combined and slightly frothy from the purée.

Dump the ice water from the chilled martini glass and, using a fine strainer (or the shaker’s built-in strainer), double-strain the cocktail into the glass to remove small bits of passion fruit solids and any ice shards.

If using passion fruit pulp for a float, spoon 1/2 tsp gently onto the surface of the martini for aroma and visual appeal.

Thread one drained lychee on a cocktail pick and place it in the martini, or drop the lychee into the glass.

Add a lime wheel or a thin twist of lime peel on the rim or floated on the surface for brightness.

Serve immediately. Recommend tasting and adjusting: if you prefer it sweeter, add 1/4 oz more honey syrup next time; for more tartness, increase lime by 0.25 oz.