A delicate, yet delicious riff on the 50-50 Martini from Chicago’s Kristina Magro with floral and fruit notes 🌺 The bright, slightly floral fruit flavor of the lychee is highlighted without trodding into the territory of overly sweet, unbalanced late 90s Lychee-tinis by pairing with the dry, slightly savory Manzanilla sherry and it’s notes of green apple, white wine, and sea breeze as stand-ins for the component of the drink typically occupied by vermouth. Choosing a gin like Four Pillars or Monkey 47 that have plenty of complex botanical notes without overpowering juniper leads to a very pleasant drink that works nicely in the dog days of summer. The tiny splash of absinthe ties all of the flavors together 1.5 oz Gin (less juniper-forward options like Four Pillars or Monkey 47 work best to not overpower the other flavors) .75 oz Manzanilla Sherry (Bodegas Yuste, Lustau, La Guita all make nice versions) .75 oz Lychee Liqueur (Giffard) 1 dash Absinthe Stir with ice and strain into a chilled coupe. No garnish