Kai Lychee Vodka Recipe
Canton Ginger Liqueur, Lemon, Yuzu Bitters
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Ingredients
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Cocktail
Garnish
Method
Cocktail
Combine and Shake
Fill a cocktail shaker with ice. Add 2 oz vodka, 0.75 oz lychee syrup (or lychee liqueur), 0.5 oz Canton ginger liqueur, 0.5 oz fresh lemon juice, 2 dashes yuzu bitters, and 0.25 oz simple syrup if you want a touch more sweetness.
Shake
Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted. This both chills and dilutes to bring flavors into balance.
Strain
Double strain into a chilled coupe or martini glass (use a Hawthorne and fine mesh strainer if available) to remove ice shards and any pulp.
Garnish
Skewer the peeled fresh lychee (or a drained canned lychee) on a cocktail pick and rest it across the rim or drop it into the glass. Express a lemon twist over the drink to release oils, then run it around the rim and either drop it in or discard, per preference.
Serve immediately. Recommend tasting and, if needed, adjusting future pours: +0.25 oz lychee syrup for more fruitiness, +0.25 oz lemon for more brightness, or omit simple syrup if too sweet.