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Fruity without the fuss, tropical without trying too hard: blended drinks are back.
About the cocktail
There was a time, not that long ago, when the blender was considered a naff or tacky bit of cocktail kit. The classic cocktail movement of the late aughts and early-to-mid teens was all about ‘serious’ drinks, waxed beards and dressing like your grandparents. Now, there’s nothing wrong with a well-mixed Manhattan or Old Fashioned, but we’d be lying if we said there weren’t times when we just want a slightly less serious cocktail poured out of a blender without the sideways glance. Something like a Frozen Lychee Martini. The good news is that trends come and go, and the ire that was once reserved for cocktails you don’t need a Graduate Certificate in Mixology to appreciate has finally dissipated. We’re calling it – blended drinks are back, baby! With summer just around the corner, what better time to bust out the blender and whizz up this lowbrow-but-lovely libation. The recipe is easy enough. Simply grab a handful of tinned lychees (and their juice) and a cup of ice, and chuck them into your blender. Add a glug of elderflower liqueur and good gin (we like Four Pillars Rare Dry Gin or a classic Bombay Sapphire), followed by a dash of fresh lemon juice and hit blend. Pour into a chilled martini glass, garnish with a skewered lychee and hey presto – you’ve got yourself one hell of a summer sip. A fresh and fruity cocktail with texture for days at the press of a button (well, almost). What’s not to love? Recipes like these are heaven-sent for hosts who prefer to spend less time making drinks and more time mingling drink-in-hand. Think a backyard Christmas do or that group trip to a coastal house rental, complete with neighbours who are sure to make a noise complaint before 7pm.
Watch: How to make a Frozen Lychee Martini
Ingredients
80mL lychee juice (from the can) 6 lychees 80mL gin 30mL fresh lemon juice 40mL elderflower liqueur Glass: martini or large V-shaped glass Garnish: skewered lychee
Method
Add all ingredients to a blender with one cup of ice Blitz until smooth Pour between two large martini glasses, and garnish with a skewered lychee
Dan’s top tips
Frozen drinks are all about texture. The only thing worse than a watery mess is a rock-hard slushy that melts from the top and calls for one of those servo spoon-straw hybrids to navigate. You’ve got two levers to pull here in search of the perfect texture: ice and lychees. More of either makes a thicker brew and vice versa. Our tip is to be conservative with both at first, giving yourself plenty of leeway to adjust to your liking.
image credits: Shelley Horan (photography), Raye Scerri (videography), Bridget Wald (styling), LSS (production)
