Lemon Grass & Lychee Martini

Enjoy this new twist on a classic cocktail

Marie Claire Recipes: Lemongrass and Lychee martini
Marie Claire Recipes: Lemongrass and Lychee martini

Enjoy this new twist on a classic cocktail


Lemon Grass Sugar Syrup

• 175g (5oz) caster sugar

• 225ml (8fl oz) water

• 4 stalks lemon grass, cut into thirds

• 1 tbs juniper berries

This will make enough syrup for 16 martinis.

For each Martini:

• 50ml (2fl oz) vodka

• 1 tbs Lemon Grass Simple Syrup

• 2 tsp lychee juice (from canned lychees)

• 2 tsp pomegranate juice

• Sparkling water

• Pomegranate seeds

To garnish: cocktail stick, slice of lime and lychees


To make the Sugar Syrup:

1. Mix together the sugar, water, lemon grass pieces and juniper berries in a small saucepan.

2. Bring to the boil, then reduce the heat to low and simmer for 10 minutes, or until the sugar is completely dissolved.

3. Strain the syrup into a plastic container and refrigerate until ready to use.

4. The syrup can be kept in the refrigerator for up to one week.

To make the martini:

1. Fill a cocktail shaker with 1 tbs crushed ice.

2. Add the vodka, Lemon Grass Sugar Syrup, lychee juice and pomegranate juice, shake until well mixed and chilled.

3. Strain into a martini glass, top up with sparkling water as desired and add a few pomegranate seeds.

4. Slowly pour the pomegranate juice over the back of a spoon so that the juice settles at the bottom of the glass.

5. Serve immediately, garnished with a lychee and lime slice threaded onto a cocktail stick.

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