Lychee Martini

There are those times when you’re craving a cocktail that’s a little less intense than a regular martini, but a little more sophisticated than a fruity tiki drink. Our lychee martini is the Goldilocks concoction you’ve been looking for: not too strong, not too sweet … it’s just right!

This cocktail is built on the same foundation as classic vodka martini: three parts vodka to one part dry vermouth. Then we turn this power duo into a trio with a generous splash of juice from a can of lychees and give it a workout in a cocktail shaker full of ice until it’s frothy and frosty. And don’t forget the finishing touch: garnish each martini with a whole lychee.

Where (and How) to Buy Lychees

The lychee (sometimes spelled litchee or lichi) is a soft, plump fruit with creamy-white flesh. The flavor is sweet with an edge of tartness and a slight floral aroma reminiscent of elderflower.

Fresh lychees are about the size of a ping pong ball, with bright red-pink skin that’s bumpy and leathery. They must be peeled and de-seeded before eating. But for this fun cocktail recipe you get to skip all that work and use canned lychees instead, which already peeled, prepped, and ready to eat.

You can buy canned lychees year-round at any Asian grocery store or market. (Hint: if you’re keen to try fresh lychees, many Asian markets carry them during the summer when they’re in season.) Some canned lychees are packed in juice, and some are packed in syrup. Choose whichever kind you prefer for this lychee martini recipe: the juice is lighter and less sweet than the syrup. Just make sure to read the label carefully so you know which kind you’re getting.