Shaken, not stirred

Friday, June 21, 2013

 (Day 21  of the blogging blitz. If you’ve just joined us, I’m on a mission to get that ol’ blogging mojo back by attempting to post daily for 30 days.)


Time for a little cocktail to celebrate the weekend :) Isn’t this one pretty? 

We don’t drink all that much, but we keep glasses in the freezer for the Friday night weekend-welcoming ritual. Mr. Kitchen Hand is the resident bartender and he usually mixes something simple, a G&T or a Dark & Stormy or just a splash of something in a mixer.

But I had bought some fresh lychees yesterday and a Lychee martini seemed a fitting use for them. He threw in a preserved sakura blossom for good measure.

Aah, hello weekend. Have a great one dearies. :)

(Sort-of)lychee martini
(We didn’t have any vermouth at home)

1.5 jigger gin (I prefer Hendricks)
1 tsp simple sugar syrup
1 peeled fresh lychee + 1 extra for garnish

Shake the gin, syrup and 1 lychee over ice. Strain into martini glass. Garnish with a fresh lychee. Add a rinsed sakura blossom if you have it.


Fiona Reilly said...

Great to see you back and embarrassing that it's taken me this long to comment! I was intrigued by the preserved sakura blossoms - what are they steeped in?

shaz said...

Howdy Fiona,

Oh don't worry, it's great when friends drop by no matter when :)

The flowers are preserved in plum vinegar and salt. It definitely has a little Umeboshi flavour (but not so salty)