We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Bird Dog, my friend ... I can accept that the lychee drink you describe is delicious and refreshing. What I can't accept is that it is a Martini. We Old School types feel convinced that a Martini is either gin based or maybe vodka based. All these other drinks are mere frou-frou. Pleasant enough but not the Real Thing.
I'm reminded of Ogden Nash's little verse ... "There's something about a Martini, a tingle remarkably pleasant, A yellow a mellow Martini, I wish I had one at present..." and on for a few verses. Worth looking up as we old farts do periodically. Just to remind ourselves of the way it was when Ogden was alive and all was right with the world.
I see these flavored martini's all the time and I've often thought that they aren't true martini's - they are just like any tiny bamboo fruit drink.
Then again, I'm a teetotaler so what do I know. All these fancy drinks, mixes, beers and what not came well after I stopped. Never liked martini's when I was drinking alcohol - I was strictly a Maker's Mark bourbon or Jack Daniels neat kind of guy. I really liked Maker's Mark - it was a sweeter bourbon.
Interesting story behind Maker's Mark - it's not a "true" bourbon in the sense that rye is not used - instead more malted barley and a special kind of wheat. TW Samuels came up with the recipe by baking different loaves of bread, picked the one he liked and started fermenting it. :>)
I've made a rather tasty lychee sorbet out of canned lychees. It's pretty much two cans of lychees, one drained, liquid from the other retained, into the blender with 1/3 cup of vodka (for texture). Blend until smooth, then dump into the ice cream maker and let it churn until done. You could also add a splash of creme de minthe for a mint lychee sorbet.