Lychee Martini cocktail recipe

The Lychee Martini, also known as a Lycheetini, is a sweet yet sophisticated cocktail that’s simple to make and a treat to drink. It includes just two elements: vodka and lychee – in liqueur form and the fruit. 

Lychee is a tropical fruit native to China that is said to have existed for more than 2000 years. The small, walnut sized fruit with a bumpy, reddish-pink exterior can be gently peeled to reveal a juicy, almost translucent ball of jelly-like flesh that has a sweet flavour. Lychee fruit now grows in Australia for more than half the year, thanks to our tropical climate up north.

The Lychee Martini came into popularity in New York in the 1990s, spurred on by the Asian fusion restaurant movement, and by the popularity of other fruity, vodka-based cocktails, like the Appletini and the Cosmopolitan. Some refer to it as a neo-Martini, because a classic Martini should technically only contain gin or vodka with vermouth, but the lines around what constituted a Martini blurred when new, modern cocktails began to be served in the traditional V-shaped martini glasses. We say the more the merrier! There are records to show this lychee-based cocktail began with more of a nod to its Asian heritage, with early versions using soju, a Korean rice wine, or sake. Soon, however, they were swapped out for vodka, which was very much in vogue in ’90s America.

This delicious cocktail is well balanced and able to please many palates. We have some great tips below to help you make it exactly to your taste – check out our suggested additional ingredients that can help take this drink to the next level.

Tinned whole lychees are readily available at the supermarket and Asian grocers, and will come peeled and pitted. If you have managed to score some fresh lychees, you can gently peel the skin like you would an orange, and if ripe, it should come off quite easily. Carefully slice one side of the lychee to remove the inedible seed and discard. We can say from experience that using your teeth to attack your toothpick and enjoy the plump vodka and liqueur-soaked fresh lychees that have been sitting in your glass is a delicious end to this cocktail moment.

While this recipe keeps things simple with just the two ingredients, you may like to switch things up to your taste. A dash of sugar syrup can balance the sweetness factor, while a bianco vermouth can also lift this drink – about 15mL is a good guide. And there’s always the option of adding a splash of lychee juice – the liquid from the tin is ideal – to really go big on the fruity hit.   

You can also try experimenting with different spirit bases. Gin creates a softer, more floral cocktail, but be aware that a London dry gin’s juniper notes can be too strong and interfere with the lychee. Opt for a gin that favours a more rounded mix of botanicals. Alternatively, go for a blanco tequila instead, which produces a delicious cocktail with a little more bite.