This lychee martini is the smart, grown up way to celebrate Halloween. It’s fruity, has a definite kick, but there’s just enough of a nod to Halloween to show you’re in the spirit.
If you’re like me, you tend to roll your eyes rather than reach for some eyeball-formed appetizer at Halloween parties. And I admit it’s one of the things with kids I am not overly excited about. I’m not entirely sure why, but I think I was just brought up with slightly simpler Halloween celebrations and the huge candy-fest is a bit too much for me. Although I have to say I like the fact that between school parties and people giving out by their doors around here, while there has been candy there have also been glow sticks and other non-candy treats.
This drink is the perfect antidote to Halloween scroogeness. For one, it’s got a good kick so you’ll soon be happily forgetting about those weird looking appetizers on the table. But there’s also a couple of fun touches to help you get in the spirit, too. First of all, there are the lychee ‘eyeball’ stirers/popsicles that act as ice cubes too. They are super easy to make as all you do is stuff a raspberry inside a lychee and press a popsicle stick in the other end but look surprisingly good. Then there’s a little raspberry juice which gives you a bloody rim to your glass that’s tasty too.
The lychee martini itself is simply some canned lychees muddled with a little of the syrup from the can, strained then mixed with gin or vodka and a splash of vermouth. You’ll be surprised how much flavor you get out of the lychee and the lovely flavor it adds to the drink.
Whether you’re a Halloween enthusiast, or less so like me, you’ll still love this lychee martini. Fruity, with plenty spirit (in every sense) it’s an easy drink to toast any night of the year.
Easy to make, with an aromatic fruity edge and plenty of kick, this version is also perfect for Halloween (or any time).
- 6 raspberries
- 4 canned lychee
- 1/2 tbsp syrup from lychee can
- 3 oz gin or vodka
- 1 dash vermouth
Put one of the raspberries into the middle of one of the lychee so the end of the berry is facing outward (ie you can't see the open part). Press a short popsicle stick into the other end of the lychee then sit on a plate or baking sheet and freeze for at least 2 hours until frozen (you can also do the day before).
Put some ice in your glass to chill it. Crush the rest of the raspberries on a plate to form a paste.
Put the remaining lychee in a cocktail shaker or small bowl and add the 1/2tbsp syrup from the can. Muddle/crush the lychee to release the juices. Add the gin/vodka and vermouth and shake/stir to mix.
Discard the ice from the glass and dip the rim of the glass in the mashed raspberries to give a red rim to the glass. You can dab on extra by hand.
Put the frozen lychee 'popsicle' in the glass then strain the lychee martini into the glass. Enjoy!
This recipe was developed as part of a project for Drizly – head over to their Halloween Candy-inspired Cocktails post for more Halloween party cocktail ideas (and to get the ingredients)!
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