This Rose and Lychee martini is a signature cocktail at the Maison ELLE boutique hotel in Paris, France. Made with Bacanha lychee syrup, a rose petal and amaranth flower infusion (amaranth adds a subtle nutty flavour to balance perfume-y rose), star-anise bitters (try Addition Star Anise Tincture, available at Cocktail Emporium) and topped with a froth of egg white, this martini is as fashionable as the hotel bar it’s served in. A garnish of dried rose petals is the pièce de resistance.
Rose and Lychee Vodka Martini
A rose-petal and amaranth seed infusion mellows out this otherwise floral martini.
Ingredients
- 1½ oz vodka
- ¾ oz lemon juice
- ¾ oz Bacanha lychee syrup
- 2 dashes star-anise bitters
- 3 oz petal-and-amaranth-blossom infusion see note
- 1 egg white
- ice cubes
- rose petals for garnish
- 1 sprig amaranth for garnish
Instructions
- Combine vodka, lemon juice, Bacanha lychee syrup, star-anise bitters, petal-and-amaranth-blossom infusion and egg white in cocktail shaker and shake five times. Add ice cubes and shake again until shaker feels cold.
- Strain through fine-mesh sieve. Pour into glass and garnish with rose petals and amaranth sprig.
Notes
To make the petal-and-amaranth-blossom infusion, place 2 big tbsp of dried rose petals and 1 tbsp of amaranth into ½ L of boiling water. Let the flavours infuse until the water has cooled, then strain the liquid.
