Lychee juice, vodka, simple syrup (or agave syrup), lemon, mint and an orange twist combine to make this refreshing after hours cocktail, the Lychee Martini. This lychee cocktail is bright with a bit of musk from the lychee juice that nicely contrasts against the citrus and mint layers. What sets this lychee martini apart from others is that the lychee juice itself is balanced with the other ingredients allowing an interplay of the flavors that at one sip brings the citrus flavor forward, and at the next sip the flavor of the lychee will take center stage. No one note is dominant. The subtleness and balance in this lychee cocktail makes it a nice drink to enjoy in the yard, on the balcony, or rooftop—whatever your home scape offers—on a warm spring evening. The lychee martini is also a good cocktail to make and serve in a pitcher with spigot when hosting a larger gathering of guests—which as soon as we’re free and clear of this virus, I know we are all looking forward to doing. If you scale this recipe up, be sure to include ice in the pitcher and stir occasionally throughout your gathering.

Lychee Martini Ingredients

• 2 ounces vodka

• 1/2 ounce fresh squeezed Lemon Juice

• 1/2 ounce lychee juice

• 1 Tablespoon Simple Syrup (to make simple syrup in a saucepan bring 1/2 cup of water with 1/2 cup of sugar to a boil. Stir to dissolve sugar. Remove from heat, and cool). You can also substitute simple syrup for agave syrup

• 2 mint leaves, muddled

Lychee Martini Garnish

• orange sliced in a 1” round and halved

• 1-2 fresh mint leaves

Lychee Martini Instructions

• Fill cocktail shaker with ice

• Muddle your mint leaves and add to the cocktail shaker

• Add vodka, lemon juice, lychee juice, and simple syrup to cocktail shaker

• Close shaker and give 5-10 shakes

• Pour into cocktail glass of your choosing. Add orange slice, twisting some of the juice directly into the cocktail and mint leaves as garnish. You can also pour from the cocktail shaker with the lid off in order to allow some of the muddled mint leaves to fall into the cocktail

I hope that you enjoy this recipe of the day. Tomorrow I’ll be back to share one of my favorite Japanese dishes, Chawanmushi (it’s a savory egg custard). Until then, stay safe and let me know what you’re up to in the kitchen. If there are any recipes you’d like me to share or questions that you have, sound off in the comments below.

Cheers

Chef Seis