Three Ways: Lychee Martini
Born of the oft-maligned era in the late ’90s and early aughts when everything became an overly sweet ’tini, the Lychee Martini is most often credited to New York City “clubstaurants” like Lot 61 and Korean restaurant Clay. But whether due to pure nostalgia or the fact that bartenders are a group that tend to love a challenge, the Lychee Martini is back and—at the risk of cliché—it’s better than ever. From stripping the drink down to its barest essentials, to taking the flavor profile in a whole new direction, here are three versions worth breaking out the Martini glasses.
Lychee Martini
2 oz. vodka
1 oz. lychee liqueur
1 oz. manzanilla sherry
2 drops saline solution (1:1)
Tools: mixing glass, barspoon, strainer
Glass: Martini
Garnish: speared lychee fruit
To mix the drink, combine all the ingredients in a mixing glass with ice. Stir until well chilled, then strain into a frozen Martini glass and garnish.
Simon Sebbah, Holiday Bar, New York City
Another Lychee Martini
1 1/2 oz. vodka
3/4 oz. lychee purée (such as Perfect Purée)
1/2 oz. Nigori sake
1/4 oz. black tea syrup
1/4 oz. elderflower liqueur
1 barspoon fresh lemon juice
Tools: shaker, strainer
Glass: Martini
Garnish: fresh lychee fruit and spritz of rose water (optional)
To make the cocktail, in a shaker with ice add all the ingredients. Shake well and strain into a chilled Martini glass and garnish.
Mona McAllen, Brush Sushi, Atlanta
Madeline’s Lychee Martini
2 oz. blanco tequila
1 oz. salted lychee syrup
3/4 oz. fresh lemon juice
1/4 oz. simple syrup (1:1)
Tools: shaker, fine-mesh strainer, strainer
Glass: Martini
Garnish: lychee fruit
To mix the cocktail, in a shaker with ice combine all the ingredients. Shake well, then double strain into a chilled Martini glass and garnish.
Salted Lychee SyrupTo make the syrup, in a blender combine all of the syrup from a 20-oz. can of lychee fruit, and half of the fruit (reserving the rest for garnishes) plus 2 oz. of ume plum liqueur and 1 oz. of saline solution (2 parts water, 1 part salt). Blend well, then fine strain and bottle for use within one week.
Peter Canny, Madeline’s Martini, New York City
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