4 ½ounces dry vermouth(1/2 cup + 1.25 tablespoons)
2 ¼ounces elderflower liquor
1 ½ounceslemon juice
lychees (and/or lychee eyeballs)for garnish
Instructions
FOR EACH LYCHEE MARTINI:
You'll need 1.5 ounces of lychee syrup for each martini. Set a strainer over a bowl or glass measuring cup and pour the lychees through the strainer. Reserve the syrup for the cocktail. (NOTE: One can of lychees should yield about 1 1/3 cups of lychee juice).
Fill a cocktail shaker halfway with ice. Add the vodka, dry vermouth and lychee syrup to the shaker. Secure the lid and shake vigorously for 30 seconds, until the outside of the shaker is very frosty.
Strain the cocktail into a coupe glass and garnish with a whole lychee fruit.
FOR HALLOWEEN LYCHEE MARTINI:
For Halloween, cut a maraschino cherry in half and gently press it into the lychee, to resemble an eyeball. Skewer the "eyeball" with a cocktail pick and slip it into the martini. If you're hosting a party, you might want to pre-assemble the lychee and maraschino skewers next to a pitcher of pre-mixed martinis.
FOR A PITCHER OF MARTINIS (22.5 OUNCES - 6 SERVINGS)
Combine the ingredients in a pitcher and refrigerate for several hours or until very cold.
Assemble 9 of the lychee eyeballs (if they're for Halloween) and skewer them with a cocktail pick. Serve eyeballs alongside the chilled pitcher of lychee martinis with coupe or martini glasses.