Wednesday, October 20, 2010

Is it really only Wednesday?

This past weekend I hosted a little clothes swapping soirée for eight of my most fashionable friends. It was a super fun night of scoring pretty clothes and hanging with pretty girls. So, I decided to attempt to whip up a batch of pretty cocktails.

Ever since I tried my first Lychee Martini at Hey Lucy in Toronto, I have been dying to make my own. After months of checking our local liquor store for lychee liquor, I gave up and found a recipe that didn't require a trip to Super 88. While these weren't the simplest drinks to whip up, they were certainly super tasty. To save time, I made the lychee purée ahead and shook up the drinks to order. Each were served in a pretty martini glass, a wedding gift from the original Martini.

Lychee Martini (inspired by Epicurious)
Makes 8 martinis
  • 3/4 cup sugar
  • 3/4 cup water
  • 3 cans of lychees in syrup
  • 1 lemon
  • 16 oz vodka
  • 8 oz triple sec

Heat sugar and water in a 1-quart saucepan over high heat, stirring, until sugar is dissolved. Then pour into a heatproof bowl set in a large bowl of ice and cold water. Let stand, stirring occasionally, until syrup is cold, about 3 minutes.

Drain 3 cans of lychees, pouring the syrup into a medium mixing bowl, preferably with a spout. Set aside 8-16 lychees in a small prep bowl. Purée the remaining drained lychees with sugar syrup and juice of one lemon in a blender, food processor, or bullet until smooth. Strain lychees puree through a fine mes sieve into the medium mixing bowl containing the lychee syrup. Fill a cocktail shaker halfway with ice cubes, add 2 oz of lychee purée, 2 oz of vodka, and 1 oz of triple sec. Shake for 15 seconds and strain into a martini glass. Garnish with 1-2 lychees and repeat for each martini.

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