Lychee martini
- Preparation and cooking time
- Total time
- + overnight infusing
- Easy
- Serves 1
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.
