"Lychee Martinis were created in 1990s NYC, though their origins are disputed. Depending on who you ask, the creator is either a midtown Korean restaurant, Clay, or the Japanese sake bar, Decibel, on the Lower East Side."
"Recently, the drink has become a platform for Asian reclamation, and it's closer than ever to capturing the real splendor of the fresh fruit and the culinary customs around it."
"A major global lychee producer itself, Taiwan boasts a bar scene that features the fruit prominently. There, Chen says, lychee cocktails often pair the fruit with clear spirits and, reflective of local tea culture, a green or lightly roasted oolong tea."
"Following in that tradition, the Shanghainese Summer Fling, which Chen serves at 929, calls on clarified lychee puree and jasmine green tea."
Lychee Martinis originated in 1990s New York City, with disputed claims of their creation. Initially, they served as a representation of Asian flavors in American bars. Recently, the cocktail has transformed into a medium for Asian cultural reclamation, aiming to capture the true essence of fresh lychee. At 929, a speakeasy in Manhattan, beverage director Chaoyi Chen incorporates nostalgic elements and local traditions, creating cocktails that pair lychee with clear spirits and tea, exemplified by the Shanghainese Summer Fling, which features clarified lychee puree and jasmine green tea.
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