Fire up with this refreshing and spicy cocktail which packs a punch in more ways than one! The ground chilli is optional to garnish, try a light sprinkle or omit it if you would rather something milder.
- 1 x 550 g can lychees
- 120 ml vodka
- 30 ml lychee liqueur
- 6 lychees
- 1 tsp sugar
- 1 small red chilli, whole split lengthways
- 1 egg white
- 1 cup ice cubes
- ground chilli, for garnish (optionl)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Level of heat medium
Place martini glasses in the freezer to chill. Drain lychees and set aside 120 ml of the syrup.
Combine the vodka, lychee liqueur, lychee syrup, lychees and sugar in a cocktail shaker. Muddle well to break up the lychee and dissolve sugar.
Add the chilli and egg white, ice cubes and shake vigorously for 1 minute.
Strain into chilled martini classes and serve with a tiny dusting of chilli powder.
the food dept. fact
• Left over lychees in the syrup can be stored in the refrigerator for 1 week or can be frozen for up to 3 months. Lychees add a delicious sweetness to contrast the chilli in curries, so add them into your dish just before serving.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.