Quick outline:
- What I look for in a lychee martini
- My base recipe, with notes
- Real tries with real brands (good and bad)
- Garnish tests that actually work
- Batching for a party
- Final take
What I Want From This Drink
Cold. Clean. A little sweet, but not candy-sweet. I want lychee first, then the booze. No harsh burn. And the glass should smell like a garden after rain. Big ask? Maybe. But I’m picky with this one.
My Base Recipe (The One I Keep Coming Back To)
I make this most weekends, and yes, I really shake it at home. Here’s my go-to:
- 2 oz vodka (Tito’s or Ketel One both work)
- 1 oz lychee syrup or juice from the can (Aroy-D is my favorite)
- 1/4 oz fresh lime juice
- 1/4 oz orange liqueur (Cointreau)
Shake hard with ice for 12–15 seconds. Double strain into a chilled coupe. Garnish with a canned lychee or a lemon peel.
Why this works: the lime wakes it up, and the orange liqueur rounds the edges. Without those, it tastes flat. With them, it sings. For comparison, the proportions in the classic Martha Stewart lychee martini lean a touch boozier and a bit drier, so feel free to experiment if you prefer that style.
If you want to taste a bar-made lychee martini that nails this balance, the version at Bistro Le Clochard is worth the flight.
Real Tries, Real Notes
I tested this a lot. Like, “neighbors heard the shaker” a lot. I also cross-checked my numbers against the method laid out in Tasting Table’s rendition and was happy to see my syrup-to-vodka ratio land in the same sweet spot.
- Friday Night Test: Tito’s + Aroy-D
- Ratio: 2 oz vodka, 1 oz syrup, 1/4 oz lime, 1/4 oz Cointreau.
- Taste: Bright. Floral. Not cloying.
- My husband said, “This smells like a pear and a rose got married.” He’s right. We both had seconds, which may be why we ordered pizza.
- Brunch Try: Grey Goose + Chaokoh
- Ratio: same as above.
- Chaokoh syrup tasted lighter and less sweet. I had to add 1/8 oz more syrup to balance it.
- Goose made it extra smooth but also a bit quiet. Good if you hate bite. I missed a little snap.
- Gin Curveball: Hendrick’s + Aroy-D
- Ratio: 1.75 oz gin, 1 oz syrup, 1/4 oz lime, 1/4 oz Cointreau.
- Okay, I thought I’d hate this. I didn’t. The cucumber note played nice with lychee. But it did lose that clean “martini” vibe and went floral-herbal. My friend Mia loved it. I still pick vodka.
- Liqueur Swap: Ketel One + Giffard Lichi-Li
- Ratio: 2 oz vodka, 3/4 oz lychee liqueur, 1/4 oz lime.
- Super smooth. Less sticky. But the lychee was softer, more perfume than juice. Great for date night. Not great if you want big lychee. If that “date night” sounds more like an arrangement and you’re curious where to start, How to Find a Sugar Daddy is a straight-talk guide that covers where to meet generous partners, how to set boundaries, and what to expect, so you can spend less time wondering and more time enjoying well-made drinks together.
- Citrus Swap: Belvedere + Yuzu Juice
- Ratio: 2 oz vodka, 1 oz syrup, 1/4 oz yuzu, no Cointreau.
- Sharp and fun. Little tart zing. I liked it, but after two sips I added a tiny spoon of syrup. Needed warmth.
You know what? I thought the gin would win. It didn’t. The base recipe with Tito’s or Ketel One keeps beating the others for me. I logged every shake, sip, and tweak—if you want the full spreadsheet-meets-story recap, you can read it all in my extended test drive.
The Part No One Tells You
- Shake time matters. If you shake too long, it gets watery and thin. 12–15 seconds is the sweet spot for me.
- Double strain if you can. Tiny ice shards mess with the silk feel. A fine strainer fixes that.
- Canned syrup changes by brand. Aroy-D is thicker and sweeter than Dynasty. Taste first and adjust.
- Cold glass, always. I stash coupes in the freezer. It makes a real difference.
Garnish Trials That Actually Pop
I tried a few. Some were weird.
- Canned lychee on a pick: classic, easy, pretty.
- Lemon peel: best aroma. One quick twist over the glass and a wipe on the rim.
- Lychee stuffed with a raspberry: looks fancy, tastes like candy. Kids at the table stared. I smiled and moved the glass.
- Tiny cube of candied ginger inside the lychee: my secret win. Sweet heat at the last sip.
- Floating frozen cranberry: tiny ruby of color; its tart snap reminds me of the zingy cranberry salad I can’t stop making in winter.
When My Shaker Got Sticky (Whoops)
One night I used the heavy syrup and didn’t rinse my shaker right away. It glued shut. Hot water saved me, but learn from my mess. Rinse between rounds. Also, sugar rings on your counter look cute until they don’t.
Batching For A Party
I did this for Lunar New Year at my friend Lina’s place. We pre-chilled the mix and poured over the night.
For 8 drinks:
- 16 oz vodka
- 8 oz lychee syrup/juice
- 2 oz fresh lime juice
- 2 oz Cointreau
Stir, bottle, chill in the fridge (or freezer if you trust your seal). Pour 3 oz per glass and top with a quick stir over ice or a brief shake. Garnish fast and move on. People will ask for refills. Pro tip: set out a platter of homemade chicken-liver pâté—the rich, savory bite is magic next to these floral-sweet cocktails.
Pros And Cons (Short And Sweet)
Pros:
- Easy to nail with canned lychee.
- Smells amazing. Looks elegant.
- Plays nice with many vodkas.
Cons:
- Syrup levels change by brand; you must taste and tweak.
- Too much shaking will thin it out.
- One is lovely. Three is trouble. Trust me.
Final Take
This recipe feels like a small party in a cold glass. My base build wins most nights: 2 oz vodka, 1 oz lychee syrup, 1/4 oz lime, 1/4 oz Cointreau. If you like softer edges, try the lychee liqueur. If you want a garden note, try gin once. I still reach for Tito’s or Ketel One, Aroy-D syrup, and a lemon peel.
Small moves, big lift. And when that lychee aroma hits your nose before the first sip? Yeah. That’s the moment.
If you’d rather toast these martinis with someone new—especially around northern Illinois—you can check out the local dating board at Skip the Games DeKalb. It’s a quick way to connect with like-minded adults in the area, so you spend less time swiping and more time clinking glasses.