Lychee Martini

Two Lychee Martinis by the window are a bright contrast to a dark evening.

Folks, we had quite a few lychees left over from our Halloween eyeball garnishes and I knew just what to do with them: lychee martinis!

When I lived in Boston, I used to have the smoothest, most delicious lychee martinis. I didn’t know how or if I could recreate them, but it was worth a try. (For the record, maybe you can discern my Fenway Park coaster in the photo above. Coincidence, but it makes me happy to use it!)

I suspect the lychee martinis I’ve had were made with vodka, and that’s what most of the online recipes say to use. But you know the rules, folks, and we just don’t have vodka in the house.

I decided to try gin, with some lychee juice that the lychees were nestled in, along with several muddled lychees. All of that juice sweetened it up nicely, while keeping the sophistication of the gin.

These drinks were ethereal and mostly white, but for presentation’s sake, they needed a little visual pop. We didn’t seem to have any appropriate garnishes to stuff into the lychees, but then I found trail mix made with dried cranberries and green pistachios and pepitas. I put a couple of those, plus walnut pieces, into the lychees, and the effect was sharp and fun. A very pretty, cool, and elegant drink that was also delicious!

Elizabeth, who doesn’t like sweet drinks very much, said it was much better than she could have imagined.


  • 3 oz. Gin

  • Leftover lychee juice

  • 12 lychees (half for muddling; half for garnish)

  • Other brightly colored garnishes (we used cranberries, walnuts, pistachios, pepitas)


  • Muddle 6 lychees in a shaker.
  • Add ice, gin, lychee juice and shake until satisfied. Strain the drink into chilled glasses.
  • Garnish-within-a-garnish – add colored garnishes inside the white lychees.
  • Sit by the window, look into the night, and enjoy!
Enjoyed on November 11, 2021

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