Lychee Rose Martini - recipe by The Botanica Vaucluse Mixologist Daniel Celis

Ingredients

45mL Titos vodka
65mL lychee juice
15mL cherry blossom syrup
20mL rose syrup
20mL freshly squeezed lime juice

Method

Gather your botanicals:

In a cocktail tin, combine 60mL lychee juice, 20mL rose syrup, 20mL freshly pressed lime juice, 15mL cherry blossom syrup and 45mL Tito’s vodka. Each element should feel intentional - floral, bright, and quietly complex.

Awaken the blend:

Add ice and shake hard - brisk and purposeful - until the tin is chilled to the touch and the aromas lift gently with the motion.

Refine the pour:

Double strain into a chilled coupe glass, letting the drink settle like dusk in bloom - smooth, clear and softly blushed.

Finish with flourish:

Float a few edible florals and rose petals on the surface. Think of them as both perfume and poetry

Recipe provided by The Botanica Vaucluse