pure cane sugar
Real fruit
natural botanicals
real Spices
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:
- Muddle the Sugar Cube in the bottom of your mixing glass, and mix with the lime juice and lychee juice until dissolved.
- Add the liqueur and the gin, and fill with ice.
- Shake vigorously and strain into a coupe or martini glass.
- Garnish with a whole lychee.
- 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:
- Toss vegetables, furikake, sesame oil, soy sauce and chili crisp in a small bowl to coat.
- Chill uncovered 30 minutes to let flavors meld.
- Serve topped with toasted sesame seeds.
