Yield:makes 2 large martinis, with leftover lychee syrup 1x
1 (15-oz) can whole lychees in syrup
¼ cup sugar
¼ cup water
Zest and juice of 2 lemons
½ cup vodka
¼ cup Soho lychee liqueur (see Note)
2 tablespoons Cointreau or triple sec
Remove 4 lychees from the can and skewer on decorative toothpicks/cocktail skewers, 2 per skewer. Place on a small baking sheet or plate and place in the freezer until frozen firm. Reserve for garnish.
Combine the sugar and water in a small saucepan and bring to a simmer. Cook for a minute or so or until the sugar is dissolved. Pour the syrup into a blender along with the remaining lychees and the lychee syrup. Zest and juice the lemons into the mixture and then puree until completely smooth. Pour the mixture through a fine-mesh strainer and discard the solids. Refrigerate the lemon lychee syrup until cold.
When ready to serve, combine the vodka, lychee liqueur, Cointreau, and ¼ cup of the lemon lychee syrup in a shaker filled with ice. Shake vigorously until well chilled and then pour into chilled martini glasses. Garnish with the skewered lychees and lemon twists and serve.
If you can’t find this liqueur, you can skip it and increase the lychee lemon syrup by another ¼ cup.