L Y C
H E E M A R T I N I
Cleary, Pigalle-Boston, MA
Adapted by StarChefs
1 (6-ounce) serving
ounce lychee syrup (see recipe below)
splash of dry vermouth
shelled fresh lychee
liquid ingredients in cocktail shaker filled with ice and shake
vigorously. Strain and serve straight up in a chilled martini
glass. Garnish with a lychee fruit.
cup fresh shelled lychees or 1 cup canned lychees
1/2 cup simple syrup (see recipe below)
the lychees in a blender, adding only enough simple syrup to blend,
if necessary. If you are using canned lychees, you can use the
liquid from the can to thin the puree, if necessary.
equal parts sugar and water in a sauce pot and bring to a boil,
reduce to a simmer and cook just until sugar is dissolved. Remove
from heat and cool before using.
Cleary is bar manager and wine buyer at Pigalle, Boston's acclaimed
Parisian restaurant. Pigalle is owned and run by Chef Marc Orfaly
and Kerri Foley.