I love a lychee in cocktails (especially paired with a Thai dinner at Spice!). However, I like lychee better as as a secondary ingredient and not the dominant flavor. So when I received a sample of Kai Lychee vodka (distilled from Vietnamese yellow blossom rice), I decided to shake it up in on [...]

I love a lychee in cocktails (especially paired with a Thai dinner at Spice!). However, I like lychee better as as a secondary ingredient and not the dominant flavor. So when I received a sample of Kai Lychee vodka (distilled from Vietnamese yellow blossom rice), I decided to shake it up in on of my go-to favorites the Gimlet. I used to drink gimlets a lot in college and then fell off the lime wagon until one of my editors refreshed my memory as to why I love this drink! (Thanks Jermaine!) While there are lots of variations on the gimlet recipe, I prefer mine with both Rose’s and fresh lime. I used:
2 oz Kai Lychee Vodka
1/2 oz Rose’s lime juice
1/2 oz fresh lime juice
lime wedge for garnish
The key to a gimlet is super cold liquor, so shake over ice til your hands freeze! Then strain into a cocktail glass and garnish.

I love the exotic and slightly sweet edge that the lychee vodka gave my gimlet. I was happy to see the the subtle lychee flavor that I noticed when I tried this vodka on the rocks stood up against the citrus. I’m not a vodka on the rocks drinker and this didn’t change my mind, but I would use it as a mixing vodka. I like the dimension it adds to a cocktail.

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