I stumbled onto a cocktail last weekend that I honestly can’t get out of my head – the White Lotus. It’s one of those drinks you don’t see on every menu, but it really deserves more love. Personally, I always lean toward cocktails with light, balanced flavors (not sugary, not bland), and the White Lotus somehow manages to check all the boxes without veering into “fruity martini” territory.
I actually first tried it at a friend’s dinner party – she loves experimenting with Asian-inspired cocktails and this was her latest “test subject.” I was expecting a typical vodka drink, but instead I got this surprisingly elegant cocktail with this sort of subtle floral thing going on. And as soon as everyone tasted it, we all started pestering her for the recipe.
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If you’re in a cocktail rut, this one’s worth putting into your regular rotation. It’s impressive enough for a Friday night, but simple enough to mix up with whatever you have on your bar cart.
What You’ll Need
- 2 oz vodka (I usually grab Ketel One, but honestly use whatever nice-ish vodka you have)
- 1 oz lychee liqueur
- 1 oz freshly squeezed lime juice
- ½ oz simple syrup
- 1 oz white cranberry juice
- Ice
- Edible flower for garnish (not essential, but very Instagrammable)
Pro tip: Serve it in a chilled martini or coupe glass. I skipped chilling the glass the first time and immediately regretted it. That crisp chill is almost half the magic, especially with all those fresh flavors.
How to Make It
- Fill your shaker about ¾ full with ice.
- Add vodka, lychee liqueur, lime juice, simple syrup, and white cranberry juice.
- Shake vigorously – count to fifteen and channel your inner Tom Cruise.
- Strain into your nicely chilled glass.
- Drop an edible flower on top if you’re feeling fancy.
It’s one of those drinks that feels a little celebratory even on a regular night.
If you have non-drinkers (or you just want a lighter option), I’ve made a mocktail version that works shockingly well: swap out the vodka and lychee liqueur for extra white cranberry juice, add a splash of that syrup from canned lychees, and a tiny drop or two of rose water. Totally different experience, but really refreshing.
Food-wise, the White Lotus is a team player. The last time I served it, we put together a bunch of fresh summer rolls, some super simple nigiri, and a fruit platter with dragon fruit and mango. The drink’s floral, crisp notes just work with lighter, fresh food – you’re not clobbering your taste buds, you know?
Feel free to play around: My neighbor, always the gin enthusiast, swapped the vodka for gin and muddled a basil leaf in – completely different vibe, but still good enough for everyone to argue over the last glass. Another friend doubled the lychee liqueur and ditched the cranberry for a super floral take. You really can’t mess this up if you stick with the main flavors.
One bit of advice: when you pour the drink, let it sit for just a moment before diving in. I have zero science to back this up, but it seems like the flavors mellow out in the nicest way. And really do use fresh lime juice instead of anything from a bottle – trust me, it’s worth that tiny bit of extra effort.
The White Lotus might not be legendary like a Negroni or Margarita, but there’s something about discovering a “new” cocktail when you’re not really looking for it. Those are the ones I end up returning to again and again.
