The reason both lychee and rambutan exist in your fridge. A dry vermouth-and-vodka base with the flesh of three pieces of each fruit muddled in — the fruit does all the sweetness.
Per drink
- Three lychees, three rambutans, both peeled and de-seeded
- 50ml good vodka, ice-cold
- A whisper of dry vermouth
Method
- Gently muddle the lychee and rambutan flesh in a chilled shaker.
- Add vodka and vermouth. Shake hard with ice for 10 seconds.
- Strain into a chilled coupe. Drop one whole rambutan in as garnish.
