Olive Magazine
a pale pink liquid being poured into a martini glass from a copper cocktail shaker

Lychee martini

Published: July 7, 2021 at 10:18 am
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  • Preparation and cooking time
    • Total time
    • + overnight infusing
  • Easy
  • Serves 1

Silky, fruity and tart, this light and tropical cocktail from London bar Humble Chicken makes for an elegant aperitif

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Try this lychee martini from Humble Chicken bar, then check out their Japanese croquettes and 'everything strawberry and cheesecake' dessert.

Ingredients

  • 40ml (see below) sansho vodka
  • 10ml (we recommend Contratto Bianco) bianco vermouth
  • 25ml lime juice, plus a strip of lime peel to garnish
  • 20ml lychee syrup

SANSHO VODKA

  • 5g sansho peppercorns
  • 250ml vodka

LYCHEE SYRUP

  • 10 lychees, peeled and stoned
  • caster sugar

Method

  • STEP 1

    To make the sansho vodka, combine the sansho peppercorns and vodka. Leave to infuse overnight, then filter out the peppercorns using a fine muslin cloth.

  • STEP 2

    For the lychee syrup, weigh the lychees and add the same volume of water. Tip into a high-powered blender and whizz until smooth, then pour through a fine sieve set over a bowl. Weigh the lychee liquid and add the same weight of caster sugar, then stir to dissolve.

  • STEP 3

    To make the cocktail, measure out all of the ingredients for the cocktail into a shaker. Fill with ice and shake vigorously for 20-30 seconds. Strain into a chilled martini glass and garnish with a strip of lime peel, gently twisting over the drink to release the oils.

COOK'S NOTES

This will make more lychee syrup than you’ll need, but it will keep in the fridge for a week. It’ll also make more sansho vodka than you’ll need, and this will keep almost indefinitely.


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