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Vodka, lychee liqueur, and perfume-sweet fruit: a 1990s New York fusion-era signature.
Typical way it's made: 2 oz vodka, 1 oz lychee liqueur, 0.25 oz lime juice, 1 lychee dropped in the glass
It came out of 1990s New York, where the Asian-fusion boom and martini madness shared a decade. The strongest claim belongs to Decibel, Bon Yagi's East Village sake bar opened in 1993, with an idea reportedly imported from his brother's Tokyo bar; the Korean restaurant Clay served an early soju version, and no referee ever settled it.
Did you know
After years as a syrupy punchline it earned a second act: by the mid-2020s New York bartenders were rebuilding it with fresh fruit and drier specs, and the trend pieces declared a comeback.
Also known as: lychee-tini, lychee vodka martini
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