The lychee is a little but powerful tropical sweet fruit. It’s a star ingredient in cocktails as well!. You can add your favorite fruit and follow the method below. Here I have added lemon for my lychee cocktail
- 15-oz can whole lychees in syrup
- ¼ cup sugar
- ¼ cup water
- Zest and juice of 2 lemons
- ½ cup vodka
- ¼ cup Soho lychee liqueur
- 2 tablespoons Cointreau
Take out four lychees from the can and thread two on each of the decorative toothpicks or cocktail skewers. Transfer to a small plate or baking sheet and freeze until solidly frozen. Set aside for garnish.
In a small saucepan, combine the sugar and water; bring to a simmer. Cook until the sugar dissolves, about 1 minute. Transfer the syrup, remaining lychees, and lychee syrup into a blender. Add the lemon juice and zest to the mixture, then blend until very smooth. Discard the sediments after passing the mixture through a fine-mesh strainer. Put the lemon-lychee syrup in the fridge to get it cool.
When ready to serve, fill a shaker with ice and blend the vodka, Cointreau, lychee liqueur, and ¼ cup of lemon lychee syrup. Once thoroughly cold, shake vigorously and transfer into chilled martini glasses. Serve with the lemon twists and skewered lychees as garnish.