I still remember my first lychee drink. It was a tiny martini at a dim sum spot in Queens. Cold. Perfume-y, but in a good way. Since then, I’ve tried to make that taste at home. Last weekend, I lined up my shaker, some cans, and way too much ice. My kitchen smelled like flowers and sugar, and yes, my counter got sticky. Worth it. If you're curious how the professionals riff on this fragrant fruit, swing by Roosterfish Bar and let their bartenders show you a master-level lychee pour.
If you’d like to see how a cocktail pro balances floral sweetness with clean spirit notes, skim MasterClass’s lychee martini walkthrough for ratio ideas and shaking technique.
If you want every last detail of my side-by-side taste test—the good, the bad, the sticky—check out my full post on testing three lychee cocktails.
If you share your own cocktail experiments online (or run a bar website) and wish you could answer “what can I sub for Soho?” without waiting on an email thread, take a peek at InstantChat’s guide — Get the Most of Your Live Chat — it dives into placement tips, quick-response hacks, and data tricks that help turn curious readers into loyal regulars who keep coming back for the next round.
What I Bought (And Used For Real)
- Aroy-D canned lychees in syrup (from H Mart)
- Monin Lychee Syrup (bar-size bottle)
- Soho Lychee Liqueur (nice, but optional)
- Vodka (I used Tito’s)
- Gin (Bombay Sapphire)
- White rum (Bacardi)
- Fresh limes and one lemon
- Mint, ginger, and a tiny Thai chili
- Club soda and Prosecco
- Tools: shaker tin, jigger, Hawthorne strainer, fine mesh strainer, spoon, and a cheap muddler that leaves dents
You can use fresh lychee if you find them. I couldn’t this time, so canned saved me. The syrup is gold.
The Winner: My Simple Lychee Martini (9/10)
This one hit the sweet spot. It’s floral, clean, and not cloying. It tastes like a cool night breeze after a hot day. I served it to my neighbor, Mia. She asked for a second and then took the last lychee from my garnish bowl. I forgave her.
(For another spin that leans slightly sweeter, BBC Good Food’s lychee martini works in fresh fruit to amp up aroma.)
What you need:
- 2 oz vodka
- 1 oz lychee syrup (from the can or Monin)
- 0.5 oz fresh lime juice (lemon also works; lime pops more)
- 0.25 oz Soho Lychee Liqueur (optional, but it adds depth)
- 1 canned lychee for garnish
Steps:
- Chill a coupe or martini glass with ice water.
- Fill the shaker with ice.
- Add vodka, lychee syrup, lime juice, and the liqueur.
- Shake hard for 12 seconds. You’ll hear the ice soften.
- Dump the ice water from the glass.
- Double strain into the cold glass.
- Garnish with a lychee on a pick.
Taste notes:
- Sweet at first. Then bright lime.
- Soft floral finish.
- No sticky aftertaste, which was my big fear.
Little trick: A tiny pinch of salt in the shaker smooths the edges. Sounds odd. Works like a charm.
The Crowd-Pleaser: Fizzy Lychee Gin Spritz (8.5/10)
This one feels like a picnic song. Light, bubbly, and kind of classy without trying too hard.
What you need:
- 1.5 oz gin
- 1 oz lychee syrup
- 0.5 oz lemon juice
- 3 oz Prosecco or club soda
- Thin slice of ginger (optional)
- Lychee for garnish
Steps:
- In a shaker with ice, shake gin, lychee syrup, lemon, and ginger slice.
- Strain into a tall glass with fresh ice.
- Top with Prosecco (or club soda for a lower-alcohol sip).
- Give it one slow stir. Garnish with lychee.
It’s bright and fresh. The ginger adds a soft kick. My aunt said it tastes “like a fancy fruit cloud.” She’s not wrong.
The One I Wanted To Love: Lychee Mojito-Twist (7/10)
I thought this would sing. It hummed. Still good for a backyard hang.
What you need:
- 1.5 oz white rum
- 0.75 oz lychee syrup
- 0.75 oz fresh lime juice
- 6–8 mint leaves
- 2 oz club soda
- Optional: tiny slice of Thai chili
Steps:
- In a tall glass, press mint gently with the syrup. Don’t smash it to mush.
- Add rum and lime. Fill with ice.
- Top with club soda. Stir from the bottom.
- Drop a thin chili slice if you like heat. Garnish with lychee and mint.
It’s refreshing, but the mint can hide the lychee. I use less mint than a classic mojito. That helps the fruit come through.
What Went Wrong (So You Don’t Curse Your Shaker)
- Too much syrup: My first martini tasted like candy. I cut the syrup and added real lime. Fixed it fast.
- Warm spirits: I forgot to chill the vodka. The drink tasted flat. I tossed the bottle in the freezer for 30 minutes. Huge difference.
- Bad ice: That bag of half-melted ice from last week? It made the spritz watery. Fresh ice really matters.
- No fine strain: Little pulp bits changed the texture. Double strain for the smooth bar look.
You know what? The tiny things add up.
Tweaks That Matter
- Citrus swap: Lime = bright snap. Lemon = softer bloom. Both work; pick your mood.
- Salt pinch: Boosts flavor without making it “salty.” I do two grains.
- Ginger slice: Adds a whisper of heat and keeps the floral notes honest.
- Chili rim: Mix sugar and a pinch of chili powder. Wet half the rim with lime. It looks cool and wakes up the sip.
- Sake float: For a calm, round finish, float 0.25 oz chilled sake on the martini. I tried Gekkeikan. Nice on a slow night.
Craving something tangy instead of floral? I recently did an honest review of a pomegranate cocktail that might hit the spot.
Fresh vs. Canned Lychee
Fresh fruit is bouncy and juicy. It tastes like a grape met a rose. But it’s pricey and hard to find. Canned is sweet and steady. The syrup is perfect for cocktails. I keep one can in the pantry. I keep telling myself I’ll stop. I never do.
Food Pairings I Actually Served
- Spicy chicken wings: The martini cooled the heat.
- Shrimp dumplings: The gin spritz felt bright with the ginger soy dip.
- Salt-and-pepper tofu: The mojito twist held up, mint and all.
And when the weather leans hot and humid, my go-to peach porch sipper never fails alongside anything off the grill.
Also, a bowl of salted potato chips next to the martini? Don’t laugh. It slaps.
If you’re mixing these in South Texas and want a classy spot to debut your signature lychee pour on a first meet-up, skim the nightlife cheat sheet at Sugar Daddy Corpus Christi — it spotlights upscale lounges, courteous etiquette, and conversation cues that can turn a simple drink into the start of something memorable.
Final Take
If you want one great lychee drink at home, make the simple martini. It’s fast. It’s pretty. It tastes like a small treat after a long day. The spritz is my pick for brunch or a picnic. The mojito twist is nice with a crowd and a grill going.
I’d buy Aroy-D again. I’d keep Monin on the shelf. I’d make all three drinks for friends, but I’d start with the martini. And if someone steals the last garnish lychee, I’ll smile and pour another.