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Lychee & Blackberry Martini

The Lychee & Blackberry Martini is an exotic, fruity twist on the classic martini, blending the floral sweetness of lychee liqueur with the rich, berry flavor of crème de mûre. Balanced with a hint of lime and gin, this elegant cocktail is perfect for those seeking a sophisticated, yet flavorful experience.

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Lychee & Blackberry Martini

Lychee & Blackberry Martini

Prep Time: 5 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: blackberries, Creme de Mure, Gin, Lime Juice, lychee liqueur, Simple Syrup
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz gin
  • 0.5 oz lychee liqueur
  • 0.25 oz lime juice
  • 0.25 oz simple syrup
  • 0.25 oz crème de mûre
  • Blackberries and lychee for garnish

Instructions

  • Add the gin, lychee liqueur, lime juice, simple syrup, and crème de mûre to a cocktail shaker filled with ice.
  • Shake well to combine and chill the mixture.
  • Strain the cocktail into a martini glass.
  • Garnish with fresh blackberries, lychee and serve.

Notes

Pro Tips
  • For a more pronounced berry flavor, muddle a few blackberries in the shaker before adding the other ingredients.
  • Chill the martini glass beforehand to keep the cocktail cool and crisp.
  • Adjust the sweetness by modifying the amount of simple syrup based on your preference.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Lychee & Blackberry Martini offers a delicate balance of floral and fruity flavors, with the lychee liqueur providing sweetness and the crème de mûre adding depth. The gin’s botanical notes tie the drink together, while the lime juice adds a refreshing zing. The fresh blackberries enhance the drink’s visual appeal and taste.

See also  Montenegro Breeze
Lychee & Blackberry Martini
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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