August 11, 2018 0 min to read

Lychee Violet Martini

Category : bdg recipes

Last year, I stumbled across a hilarious – and delicious – cookbook by Tyler Kord, called A Super Upsetting Cookbook About Sandwiches which is a mind-blowing compilation of recipes featuring sandwich combinations I’d would have never thought of.

One recipe in particular stood out immediately: the Broccoli Classic. It has roasted broccoli, pine nuts, ricotta salt, crispy shallots and kind of a surprise ingredient, pickled lychees. So I pickled the lychees for the sandwich and had a ton of lychee syrup leftover. What do to with all that syrup? Make cocktails. Duh.

Now, lychees on their own are quite tasty. If you combined a strawberry, a grape, and a watermelon but with a subtle floral flavor, that’s kind of what it reminds me of. You can buy fresh lychees, and peel off the outer shell, or canned lychees typically packaged in syrup. The canned-in-syrup kind is what you need for the martini recipe.

{RECIPE}

LYCHEE MARTINI
2 oz. Tanqueray No. 10 Gin
1 1/4 oz. lychee syrup
1/2 oz. Creme de Violette
couple drops of chocolate bitters

Combine all ingredients in a glass or cocktail shaker and add some ice cubes. Stir and strain into a cocktail coupe.

Serves 1.