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French martini

French martini

Name: French martini
Prep time: 5 min
Total time: 5 h
Yield: 1
Ingredients: 40ml vodka; 20ml Chambord liqueur; 60ml pressed pineapple juice; pineapple wedge, to serve

Alice Lascelles

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Preparation and cooking time
- Prep:5 mins
- No cook
Easy
Serves 1

Mix up this flamboyant martini with Chambord liqueur. You can also customise the cocktail by using vanilla vodka, or by adding a splash of champagne or prosecco

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Gluten-free
Vegetarian

Nutrition: per serving
Nutrient	Unit
kcal	182
fat	0g
saturates	0g
carbs	11g
sugars	11g
fibre	0g
protein	0g
salt	0g

Ingredients

40ml vodka
20ml Chambord liqueur
60ml pressed pineapple juice
pineapple wedge, to serve

Method

STEP 1
Shake the vodka, Chambord and pineapple juice with ice really hard until the pineapple juice froths up a bit, then strain into the glass. Garnish with the pineapple wedge.

RECIPE TIPS

CHAMBORD

Chambord is the crucial ingredient to a proper French martini – it is in fact what makes the martini ‘French’. Chambord, a type of black raspberry liqueur produced in the Loire Valley, is made from a mix of raspberries, blackberries, XO cognac, Madagascan vanilla, Moroccan citrus peels and honey.

FRUITY FRENCH MARTINI

An easy way to pimp the classic recipe would be to use a fruit-flavoured vodka. The zesty notes of the new Ketel One Oranje would pair very well with the raspberry liqueur, while Absolut Vanilla would make an outrageously indulgent French martini.

SPARKLING FRENCH MARTINI

A splash of champagne won’t just make your French martini feel even more celebratory, it will add a nice touch of tongue-tingling dryness too. Just make the drink as usual, then add a 50ml splash of champagne to the finished cocktail just before serving.

VERY FRENCH MARTINI

This rather nice twist on the French martini was created by mixologist and drinks writer Simon Difford. Instead of vodka, it’s made with VSOP cognac, which gives it a bit more caramelised depth – think flambéed pineapple. Difford’s recipe is 45ml Martell VSOP, 15ml Chambord and 45ml pineapple juice, shaken with ice, strained into the glass and garnished with a raspberry.

Goes well with

Recipe from Good Food magazine, March 2018

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