Vodka · Shake · Coupe · 5 min
Lychee Martini
Vodka with lychee liqueur and the syrup from a tin of lychees: floral, sweet and very easy to drink. The tin gives you the garnish as well.
What's in it
- 50ml (1⅔ oz) Vodka
- 20ml (⅔ oz) Lychee liqueur
- 15ml (½ oz) Lychee syrup, from the tinor 10ml sugar syrup
- 1 Lychee optional
How to make it
- Chill a coupe.
- Shake the vodka, lychee liqueur and lychee syrup hard with ice.
- Strain into the chilled glass.
- Drop in a lychee from the tin.
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What cocktail can I make?Where it came from
The Lychee Martini came out of New York in the 1990s, and its birthplace is disputed. The most commonly cited start is Decibel, the East Village sake bar that opened in 1993 with a vodka Martini flavoured with lychee syrup; its owner, Bon Yagi, says the drink was already served at his brother’s bar near Tokyo. Others point to Clay, Edward Lee’s Korean restaurant, whose version of lychee liqueur, soju and lychee juice is usually dated to around 2001. Through the 2000s it spread onto menus from Nobu to P.F. Chang’s, and as far as London and Sydney.
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