You might question why we're focusing on the Lychee Martini today, based upon its reputation for being overly sweet, garishly garnished, and a “Martini” by virtue of its serving vessel only. But this drink is not a lost cause, nor should it be confined to the annals of history, along with the likes of the Appletini — not when it’s in the hands of some of the finest pros in the hospitality industry. One such individual is Bryan Schneider, beverage director at New York’s recently opened Twin Tails and creator of the restaurant’s Salted Lychee Martini. Listen on (or read below) to discover Bryan's classic and updated Lychee Martini recipes — and don't forget to like, review, and subscribe!

Bryan Schneider's Salted Lychee Martini Recipe

Ingredients

- 3 ounces vodka

- 2 tsp St. Germain

- 1 ounce Lychee syrup (Chaokoh brand)

- ½ tsp olive brine

- 1 gram citric acid

- 1 gram salt

- 1 Makrut lime leaf for shaking

- Garnish: Double Makrut leaf

Directions

1. Add all ingredients to a cocktail shake with ice.

2. Shake until well chilled and strain into a coupe.

3. Garnish with a fresh, double Makrut lime leaf.

Bryan Schneider's Classic Lychee Martini Recipe

Ingredients

- 3 ounces vodka

- 1 ounce Lychee syrup (Chaokoh brand)

- ¼ ounce fresh lemon or lime juice

- 1 canned Lychee (Chaokoh brand)

- Garnish: 1 canned Lychee (Chaokoh brand)

Directions

1. Add all ingredients to a cocktail shake with ice.

2. Shake until well chilled and strain into a coupe.

3. Garnish with canned Lychee on a pick.

📧Get in touch: cocktailcollege@vinepair.com

🍚OKA Brand rice-based vodka: read the review here

🏆VinePair's 50 Best Spirits of 2024

🍸Follow us:

- VinePair: https://www.instagram.com/vinepair/

- Tim: https://www.instagram.com/timmckirdy/

- Bryan Schneider: https://www.instagram.com/b.barman/

- Twin Tails: https://www.instagram.com/twintails_nyc/

Hosted on Acast. See acast.com/privacy for more information.

Whether you're partaking in Dry January, looking to dip a toe into the realm of Zebra Striping, or simply want to learn how to craft better non-alcoholic cocktails from one of the best in the business, this conversation with Derek Brown has you covered. Derek has devoted the most recent chapter of his career to NA drinks, is the author of the book Mindful Mixology and the substack Positive Damage, and host of the Mindful Drinking podcast. Listen on to learn his unique approach to NA drinks — and don't forget to subscribe!

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- VinePair: https://www.instagram.com/vinepair/

- Derek: https://www.instagram.com/positivedamageinc/

- Tim: https://www.instagram.com/timmckirdy/

Hosted on Acast. See acast.com/privacy for more information.

Cooked or uncooked? Fresh or aged? Bourbon, Cognac, or rum-based? For this festive Cocktail College and the ultimate guide to Eggnog, we're joined by returning guest Aaron Goldfarb, author and VinePair writer at large. Listen on (or read below) to learn Aaron’s batched Eggnog recipe — and don’t forget to like, review, and subscribe!

Aaron Goldfarb’s Eggnog Recipe (serves 12)

Ingredients

- 12 eggs, separated

- 1 cup demerara sugar

- 3-4 cups milk

- 1 16-ounce carton heavy cream

- 12-16 ounces alcohol, such as bourbon, Cognac, and/or aged rum

- Garnish: nutmeg

Directions

1. Beat egg whites to a soft peak and set aside.

2. Separately, mix egg yolks and sugar until sugar is dissolved.

3. Add cream and milk until thoroughly combined.

4. Carefully fold in egg whites then add alcohol.

5. Decant into a punch bowl and ladle into Old Fashioned glasses to serve.

6. Garnish with freshly grated nutmeg.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- VinePair: https://www.instagram.com/vinepair/

- Aaron: https://www.instagram.com/aarongoldfarb/

- Tim: https://www.instagram.com/timmckirdy/

Hosted on Acast. See acast.com/privacy for more information.