Tonight we're getting together with a group of great friends for a slightly belated birthday celebration at Saburo's Sushi {yummy}! Inspired by tonight's plans I'm sharing a Japanese cocktail recipe this week. Kampai!
Lychee Martini
Ingredients:
1/4 cup sugar
1/4 cup water
1 cup canned & drained lychees {15-20 from a 16-20oz can}
2 tablespoons fresh lemon juice
6oz vodka {I like Lovejoy Vodka or Ciroc Vodka}
1 1/2oz of Cointreau
Directions:
1. Heat sugar & water in a saucepan over high heat until sugar is dissolved, then set in a heat proof bowl nested inside a larger bowl full of ice. Let stand stirring occasionally until the syrup has cooled.
2. Puree lychees with sugar syrup & lemon juice in a blender until smooth then strain through a fine mesh sieve into a bowl & discard any solids.
3. Fill a cocktail shaker half full of ice and add lychee puree, vodka, & Cointreau. Shake for 15 seconds then pour into a chilled martini glass.
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