Rose Lychee Martini Recipe

Party like it’s 1993! It is time for the lychee martini to make a comeback. Enhanced with a bit of floral rose, and punched up with a splash of lime to prevent cloying sweetness, these elegant tipples are just the cocktail for this bridge season when our days are hot, but the nights start to cool.

INGREDIENTS:

• 1 ½ oz Giffard Litchi-li or other lychee liqueur
• 1 oz lychee juice, drained from a can of lychees
• 1 ½ oz dry gin
• 1 Storied Goods Rose Petal Sugar Cube
• 1 teaspoon lime juice
• Lychee to garnish

INSTRUCTIONS:

1. Muddle the Sugar Cube in the bottom of your mixing glass, and mix with the lime juice and lychee juice until dissolved. 
2. Add the liqueur and the gin, and fill with ice.
3. Shake vigorously and strain into a coupe or martini glass.
4. Garnish with a whole lychee.
5. Serve with Kombu Crudite.

How to Make Kombu Crudite

INGREDIENTS:

• 4 celery stalks, strings removed, cut into 3x½-inch sticks
• 2 carrots, peeled and cut into 3 x ½ inch sticks
• ½ bulb of fresh fennel, cut into ½ inch sticks
• 2 tablespoons furikake seasoning (should be in the International aisle or local Asian market)
• 2 tablespoons toasted sesame oil
• 2 teaspoons soy sauce
• 1 teaspoon chili crisp
• Toasted sesame seeds (for serving)

INSTRUCTIONS:

1. Toss vegetables, furikake, sesame oil, soy sauce and chili crisp in a small bowl to coat.
2. Chill uncovered 30 minutes to let flavors meld.
3. Serve topped with toasted sesame seeds.