Lychee Martini Recipe

Chill glass

Place a martini glass in the freezer for at least 10 minutes or fill with ice water while you prepare the cocktail to ensure it’s well chilled.

Prepare garnish

If using canned lychee for garnish, remove from syrup and pat dry on a paper towel. If using fresh lychee, peel and pit one and keep chilled.

Add the drained canned lychees (3 whole) to a cocktail shaker. Using a muddler (or the back of a spoon), gently muddle the lychees until they are broken down into a coarse pulp and have released their juices — do not over-mash into a puree; you want suspended fruit bits to carry flavor and texture.

Add 2.25 oz Grey Goose Vodka, 0.5 oz lychee liqueur (or 0.5 oz of the reserved lychee syrup if you prefer), 0.5 oz freshly squeezed lime juice, and 0.25 oz simple syrup (only if extra sweetness is desired) into the shaker with the muddled lychee.

Fill the shaker with ice (about 6 cubes). Secure the shaker lid and shake vigorously for 12–18 seconds. You’re aiming to chill thoroughly and slightly further break down the lychee so small pieces suspend in the liquid, producing a silky texture and pronounced lychee flavor.

Remove the chilled martini glass from the freezer or discard the ice water. Double-strain the cocktail into the chilled martini glass using a Hawthorne strainer and a fine mesh strainer to catch larger fruit solids while allowing tiny suspended lychee 'threads' to remain — this preserves flavor while ensuring a smooth sip.

Skewer one whole lychee (pitted) on a cocktail pick and rest it on the rim or drop it into the glass. Optionally express a lime twist over the top and discard or place it on the rim for aroma.

Serve immediately, tableside if possible, so the suspended lychee texture and chilled temperature are at their best.