Shell House’s lychee martini

The retro lychee Martini is having its fun in the sun once again thanks to Sydney's Shell House.
How to make a lychee Martini recipe

Photo: Will Horner

Will Horner

To make lychee syrup, strain liquid from a tin of lychees, weigh it, then add an equal weight of caster sugar and stir to dissolve. In a large wine glass, combine 10ml gin, 10ml Rinquinquin à la Pêche (see note), 3/4 tsp Italicus Rosolio di Bergamotto (see note), 12.5ml lychee syrup, 15ml freshly squeezed lemon juice, 8 drops rosewater and 60ml prosecco. Top with ice, stir gently to combine and garnish with a lychee and strawberry slices on a cocktail skewer.

Note: Rinquinquin à la Pêche and Italicus Rosolio di Bergamotto are popular peach and bergamot liqueurs, respectively, available at select bottle shops.

We suggest…

Roku Gin

Given the hefty botanical bill – 14 in all, including sakura flowers and sansho pepper – it’s little wonder this Japanese favourite is so layered and lengthy.

$69.95 for 700ml


Plymouth Gin

A longstanding standard bearer in the classic gin stakes, Plymouth is a trusty addition to cocktails for its balance of flavour and oily mouthfeel.

$72.99 for 700ml


Four Pillars Fresh Yuzu Gin

Yarra Valley yuzu headlines this fragrant new release, backed by finger lime, lemon myrtle, ginger, turmeric and genmaicha tea.

$80 for 700ml


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