Have you tried a Lychee Martini? It’s sometimes called “lichitini” or “lycheetini.” Today’s cocktail recipe is sweet, strong and complex. You will love the mix of delicate floral flavors in this delicious cocktail. This recipe is perfect for your next celebration.

More recipes: Espresso Martini, Chocolate Martini, Lemon Drop Martini, Dry Martini, Snickerdoodle Martini, Vodka Martini Recipe, Cosmopolitan, Appletini, Paper Plane, French Martini, Vesper Martini.

Ingredients in a Lychee Martini

• Vodka – The main spirit in this martini is vodka.
• Orange Liqueur – I used Grand Marnier.
• Lychee Puree – I found mine here. You may also use lychee juice.
• Lychee Fruit – I used a can of lychees.

The best glass to serve a lychee martini in is a classic martini glass. I also used these gold cocktail picks to hold the fruit as a garnish.

Directions

In a cocktail shaker, combine vodka, orange liqueur and lychee puree with ice.

Shake for 15 seconds until icy cold.

Strain and pour into a martini glass and serve with lychee fruit as a garnish.

What is a lychee fruit?

A lychee is a tropical fruit native to south China. Lychees are very juicy with notes of floral. Imagine a grape with a slight rose flavor—that is the best way I can describe the flavor of lychee. They are delicious.

Lychee are an asian fruit and can be rare to find fresh lychee at many United States grocery stores. They do also grow in Hawaii and Florida. When you can’t find fresh lychee, we recommend canned lychee for this recipe.

Tips for Making

• This drink is balanced, but not sweet. If you prefer more sweetness, add half an ounce to one ounce of simple syrup to this recipe before shaking. If you find the drink too sweet, add a squeeze of fresh lime juice before shaking. This will add a bit of tartness.
• If you dislike vodka, I recommend replacing it with gin for a different take on this recipe.
• If you want to add more color to your cocktail, you can garnish with an additional wedge of lime and an edible flower.You can also add garnish such as strawberry, fresh mint or watermelon balls.
• Add a shot of elderflower liqueur to maximize the floral flavors.
• You can store leftover lychee martinis in an airtight container for up to 48 hours. Shake with fresh ice before serving again.

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FAQ

On a hot summer day in Taipei, nothing quite matches the shoulder-bumping chaos of a night market. I usually come for the street snacks—pan-fried steamed buns, fried fermented tofu—but this time, I’m on a mission to track down papaya milk, Taiwan’s quintessential fruity beverage. I spot vendors peeling and slicing football-sized papayas, then tossing chunks into blenders with milk at breakneck speed. When I finally reach the front of the line, the vendor hands me a cup. It’s the best papaya milk I’ve had on my trip: cool and refreshing, with a floral sweetness from ripe papaya and a touch of sweetened condensed milk.

Taiwan’s most famous drink export might be bubble tea, but real ones know fruit milk is the true star. Fruit milk, a genre of beverages popular across Taiwan, comes in an assortment of flavors. Some of the most popular fruits used are watermelon, banana, guava, avocado, strawberry, and, my favorite, papaya. I first tried papaya milk in 2019, when I visited the country as a college student. Since then, I’ve gone back almost every year. Each time I visit, I make a beeline for papaya milk, even before I stop to enjoy other Taiwanese classics, such as popcorn chicken and oyster omelets.

Back in New York, where I live today, I often dream of that creamy papaya milk. It’s hard to find, and when I do, I’m usually disappointed by the lack of tropical fruit flavor. Though the beverage is simple to make—just blend fruit with whole milk and ice—the fruit used must be at peak ripeness. Otherwise, you end up with a bland drink that tastes nothing like papaya. Because ripe tropical fruit is neither as abundant nor as affordable in New York as it is in Taiwan, most Taiwanese restaurants or cafés don’t serve the drink, and those who do aren’t reaching for the softest, ripest papayas available. 

Frustrated by the lack of options around me, I decided to make my own. Papaya milk requires just four ingredients: fresh, ripe fruit; whole milk; crushed ice; and, if you like it sweeter, sweetened condensed milk. Simply blend the ingredients until smooth and frothy. Add more fruit for a thicker, smoothie-like beverage, or more milk if you’d prefer it runnier. You can also adjust the sweetness by adding more condensed milk to taste.

A word of caution: It’s best to drink the beverage soon after you blend it. Papaya contains papain, a natural enzyme that breaks down milk proteins, such as casein and whey, resulting in an unpleasantly bitter flavor.

Cook Mode
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• 2 cups perfectly ripe papaya (13 1/4 ounces; 375 g), peeled, seeded, and cut into 1-inch pieces, from about half a medium papaya

• 1 cup (240 ml) whole milk

• 1 cup ice (6 ounces; 170 g)

• Sweetened condensed milk, to taste (optional)

1. In a blender, combine papaya, milk, and ice. Blend on medium speed until smooth, about 30 seconds.

2. Season to taste with sweetened condensed milk, if desired. Serve immediately.

Special Equipment

Blender

Notes

This recipe can easily be doubled if desired.

You’ll love this classic, easy-to-make cocktail recipe. Rum Punch is a mix of light and dark rum and a blend of fresh fruit juices. The result is a boozy cocktail with bright flavor and sweetness. In this post, we’ll share the best variations and tips for making a Rum Punch cocktail at home or for a party.

Ingredients

• Light Rum
• Dark Rum
• Pineapple Juice
• Orange Juice
• Lime Juice
• Grenadine Choose store-bought or make your own homemade grenadine syrup.

How to Make

Begin by adding light and dark rum to a cocktail shaker that is half-filled with ice. Add fruit juices, lime juice and grenadine to the shaker.

Shake for 10-15 seconds until well chilled.

Strain into a hurricane glass over fresh ice.

Garnish with a slice or pineapple or a maraschino cherry.

Tips for Making

• This recipe is flexible and can be mixed with only one kind of rum, different rums or different juices. Choose fresh juices for the best outcome.
• Flavor Variations: Add a sprinkle of nutmeg or allspice to the top to enhance the tropical flavors, Try a dash of Angostura bitters to add depth to the recipe, swap the light rum for coconut rum (or any type of flavored rum) for added coconut flavor.
• Garnish Ideas: In addition to the pineapple and maraschino cherry option we used, you can use orange slices, lemon wedges or a slice of lime as garnish.
• For a sparkling variation try adding a splash or lemon-lime soda, club soda or ginger ale to the top of the completed cocktail.  
• What is the best rum? This recipe is flexible and forgiving. You don’t need to use high end rums, so the best rum for this recipe is likely the one you have on hand or a mid-priced option.
• If you want added sweetness, try our homemade simple syrup.

More Rum Drinks to Try