Measure and pour 2 oz gin (or vodka), 0.75 oz lychee liqueur (or syrup), 0.5 oz dry vermouth, 0.5 oz fresh lime juice, and 0.5 oz ginger syrup into the shaker.

Add 2 dashes of Angostura bitters into the shaker.

Cap the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is very cold. This both chills and dilutes the drink to proper balance.

Empty the ice or water from the chilled glass. Double-strain the cocktail into the chilled martini/coupe glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any pulp.

If you prefer a slightly frothier texture, give the shaken mixture a very brief hard shake (2–3 seconds) after removing the main ice and then strain.

Garnish

Skewer the fresh or drained lychee on a small pick and rest it across the rim or drop it into the center of the cocktail.

Float a thin lime wheel on the surface or clip it to the rim for aroma.

Optionally thread a small slice of candied ginger on the pick alongside the lychee for a spicy-sweet contrast and extra visual appeal.

Serve immediately while cold.