I Have a Martini Kink by Chris Figueroa

Recipe: Chris Figueroa , Markette , New York City

Photo: Natalie Black

February 09, 2026

A food-friendly take on a bold Martini.

Imbibe 75 Person to Watch and Markette bar director Chris Figueroa reinterpreted one of his favorite cocktails, the Vesper, through a food-friendly salted lychee lens. He softens the bold Martini’s edges with a nori-infused vermouth, pisco, and lychee liqueur. “The result is a Martini that is playful yet precise, easy to drink yet thoughtfully structured, and restrained enough to complement the bold, expressive flavors of Chef India Doris’ cuisine rather than compete with them,” Figueroa says.

Ingredients

1 oz. vodka
1 oz. nori-infused vermouth
3/4 oz. lychee liqueur (Figueroa uses Giffard)
1/4 oz. pisco
1/4 oz. Cocchi Americano
2 dashes Szechuan tincture

Tools:barspoon, strainer
Glass:coupette
Garnish:lemon peel

Preparation

Add all of the ingredients to a mixing glass with ice. Stir to chill, then strain into a chilled glass. Garnish.
Nori-Infused VermouthSteep 1 tsp. of nori flakes and 1/2 tsp. bonito flakes in the blend of 1 cup of verjus blanc, 1 cup of sake, and 2 cups dry vermouth at room temperature for 20 minutes. Double strain through coffee filter, bottle, label, and store for use. Will keep for a week in the refrigerator.
Szechuan TinctureMix 1 oz. of Szechuan peppercorn with 2 cups of high-proof neutral grain spirit in a blender, and blend on high for 15-30 seconds. Let the mixture soak for 5 minutes. Strain through a coffee filter, bottle, and store at room temp.