Recipe by Luke Nguyen from Chefs Christmas 2009
6 tablespoons soursop, peeled, deseeded, with flesh extracted
4 handfuls ice
Juice of 6 limes
Lychee Liqueur, approx 3 second pour (to taste)
Cointreau, approx a 3 second pour (to taste)
Place all the ingredients into a blender, reserving 6 lychees for a garnish.
Place a lychee in each glass and fill with martini.
Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Lychee and Soursop Martini.
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