There is no official guide to making a Lychee Martini. Your order can fluctuate in taste, depending on where you choose to enjoy the cocktail. While sweetly floral on the palate, each restaurant or bar may surprise you with their unique twist. And a particularly fresh and balanced version of this tropical cocktail can be found at the hands of mixologist Tony Del Pino, who masterfully combines vodka or gin, Cointreau, simple syrup, lychee purée, Lillet Blanc, and a splash of fresh lemon juice.

The Lychee Martini rose to fame during the 1990s, riding on the coattails of the popular 'Tini trend. This movement also saw the rise of the Appletini and Cosmopolitan. Asian-fusion restaurants across the country were quick to adopt the Lychee Martini, which seemingly appeared on menus overnight. While its beginnings remain elusive, Japanese sake bar Decibel and Korean restaurant Clay in New York City often claim to be the birthplace of this spirited drink. Decibel used a sake base, while Clay offered a version of the cocktail combined both lychee juice and liqueur.

However, the Lychee Martini seemed to go into hiding when the craft cocktail resurgence kicked in during the early 2000s. But like any good trend, it did not stay dormant for long and has proven its staying power by making a comeback in recent years.

By the 2020s, with drinks being viewed as a form of indulgence rather than just sustenance, the Lychee Martini was able to reclaim its place on the menu. Bartenders and patrons were ready to embrace the past and the cocktail menus reflected this nostalgia. But this time around, it was not about the bygone speakeasy era, but a celebration of the days of kitsch-filled 80s and 90s. The renewed interest in cocktails such as the Lychee Martini, Midori Sour, or a Lemon Drop, demonstrated that there was no shame in these 'guilty pleasure' cocktails.

Del Pino had the pleasure of reintroducing the Lychee Martini during his stint at Lulu Kitchen and Bar in Sag Harbor, New York. Although he has moved to Las Vegas, his rendition of the cocktail continues to be served as a fan-favorite, off-menu order. He emphasizes that a successful cocktail does not require highfalutin techniques or a grocery list of ingredients.

Rather than mimicking the overly sugared Lychee Martinis of the 90s, Del Pino’s version is a more balanced blend. Relying on quality ingredients that work in harmony, the cocktail focuses on the light fruitiness of lychee purée, instead of canned syrup. The addition of Lillet Blanc and a squeeze of fresh lemon juice provides that needed acidity and a spectrum of sophisticated flavors.

In terms of presentation, Del Pino recommends a whole lychee as a garnish. But with lychees being seasonal, you can always opt for a grapefruit twist as an alternative. So go ahead, shake up this cocktail and indulge in a taste of the past.