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volume IV
volume III
volume II
volume I

Drinks Party - Volume III on StarChefs   II

L Y C H E E   M A R T I N I

Beth Cleary, Pigalle-Boston, MA
Adapted by StarChefs

Yield: 1 (6-ounce) serving

  • 5 ounces sake
  • 1/2 ounce lychee syrup (see recipe below)
  • a splash of dry vermouth
  • one shelled fresh lychee

Combine 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.

Lychee Syrup

  • 1 cup fresh shelled lychees or 1 cup canned lychees
  • approximately 1/2 cup simple syrup (see recipe below)

Puree 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.

Simple Syrup

  • 1 cup water
  • 1 cup sugar

Combine 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.

Beth 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.

D R I N K S   P A R T Y  I > home : bohemian : pomegranate martini : blood orange cocktail : sake martini
D R I N K S   P A R T Y II > home : tuscan lemonade : lychee martini : apple martini : hawaiian martini

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