Litchi-tini Recipe

Quick clarified gold tincture (optional)

If you don’t have a pre-made gold-clarified tincture, create a quick edible gold drop by combining a pinch of edible gold leaf with 5–10 ml neutral spirit; stir until suspended. For a richer, rounded 'clarified' edge, you can oil-wash 1 oz vodka with 1 teaspoon unsalted butter: combine, shake, freeze, then remove solidified butter and use the washed vodka (strain through coffee filter). Reserve a few drops of either method as the gold-clarified finishing touch.

Note: the recipe assumes you have an edible gold tincture or butter-washed vodka ready. Use only edible-grade gold and food-safe methods.

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

In a cocktail shaker, add ice, 2 oz Dillon's vodka, 0.25 oz Mei Kuei Lu Chiew (rose liqueur), 0.5 oz lychee liqueur, and 0.5 oz fresh lemon juice.

Shake vigorously for 12–15 seconds until the shaker is very cold and well aerated (this produces a clean, fragrant, bright texture).

Double-strain the cocktail into the chilled martini/coupe glass using a Hawthorne strainer and a fine mesh or tea strainer to ensure clarity.

Add 2 drops of your gold-clarified tincture to the surface of the cocktail. The drops should float and create a subtle shimmer and aromatic top note. If using butter-washed vodka, use sparingly so the surface remains clear.

Thread 1 drained lychee onto a cocktail pick and float or rest it on the rim. Optionally, place a tiny flake of edible gold leaf on the lychee or carefully on the surface for extra visual effect.

Serve immediately. The Litchi-tini should be clean, fragrant (rose + lychee), bright from lemon, and present a delicate golden clarified sheen.