Ingredients
Equipment
Method
- Place your martini glass in the freezer for at least 10 minutes before mixing to properly chill it.
- Add a generous amount of ice cubes to your cocktail shaker, filling it about two thirds full.
- Pour 2 oz of vodka over the ice using your jigger for accuracy.
- Add 1 oz of lychee liqueur to the shaker.
- Measure and add 1 oz of lychee juice from your can of lychees. Give the can a good stir first because the sugars tend to settle at the bottom.
- Pour in 0.5 oz of dry vermouth if you want a more complex, less sweet cocktail. Skip this step if you prefer your martini on the sweeter side.
- Seal your shaker and shake hard for 15 to 20 seconds until the outside frosts over.
- Remove your glass from the freezer and strain the cocktail through your Hawthorne strainer. Double strain through a fine mesh strainer if you want an extra silky texture.
- Thread 2 to 3 lychees onto a cocktail pick and rest it across your glass or drop it in.
- Serve your lychee martini immediately while it's perfectly chilled.
Notes
Save the syrup from canned lychees and use it as a sweetener in future cocktails, iced teas, or even drizzled over vanilla ice cream. Use quality vodka since cheap vodka has a harsh aftertaste that competes with the delicate lychee flavor. Shake until your hands feel uncomfortably cold for the best results.