At Madeline’s Martini, a new bar in Manhattan’s Alphabet City dedicated to the art of the drink, putting a Lychee Martini on the menu was a given. More surprising, perhaps, is the fact that “it’s become one of our most popular cocktails at Madeline’s,” says owner Robert Ceraso. Eschewing the traditional vodka base, recipe creator Peter Canny instead reaches for tequila and a house-made salted lychee syrup. “The change of spirit to tequila adds an earthiness that really comes through with the addition of the salt in the syrup,” says Ceraso. “The combination creates a really unique flavor that reminds you of the original but with a more complex profile.”
2 oz. blanco tequila
1 oz. salted lychee syrup
3/4 oz. fresh lemon juice
1/4 oz. simple syrup (1:1)
2 oz. blanco tequila
1 oz. salted lychee syrup
3/4 oz. fresh lemon juice
1/4 oz. simple syrup (1:1)
Tools: shaker, fine-mesh strainer, strainer
Glass: Martini
Garnish: lychee fruit
To mix the cocktail, in a shaker with ice combine all the ingredients. Shake well, then double strain into a chilled Martini glass and garnish.
Salted Lychee SyrupTo make the syrup, in a blender combine all of the syrup from a 20-oz. can of lychee fruit, and half of the fruit (reserving the rest for garnishes) plus 2 oz. of ume plum liqueur and 1 oz. of saline solution (2 parts water, 1 part salt). Blend well, then fine strain and bottle for use within one week.
Peter Canny, Madeline’s Martini, New York City
