Lychee Martini Recipe

Chill glass

Place a martini glass or coupe in the freezer for 5–10 minutes, or fill it with ice water while you prepare the cocktail to ensure the drink stays cold.

Fill a cocktail shaker about two-thirds full with ice.

Add 2.5 oz fortress vodka to the shaker.

Add 0.5 oz lychee liqueur or 0.5 oz lychee syrup (from canned lychees) to bring prominent lychee flavor and a touch of sweetness.

Add 0.25 oz Aperol for a light bitter-orange counterpoint.

Add 0.5 oz freshly squeezed lemon juice to provide brightness and balance.

If you prefer a slightly sweeter martini, add 0.25 oz simple syrup; otherwise omit.

Put the shaker lid on and shake vigorously for 10–15 seconds until the outside of the shaker is very cold and the mix is well chilled and slightly diluted.

Empty the chilled glass of ice or water. Double-strain the cocktail into the chilled martini glass using a Hawthorne strainer and a fine mesh strainer if available to remove small ice chips and any pulp.

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

Optionally express a lemon twist over the drink (squeeze the peel skin-side down to release oils), wipe the rim with the twist, and drop or perch it on the glass.

Serve immediately while very cold.