- 40ml vodka
Originally associated with Russia, Slavonic, Baltic and Scandinavian countries, vodka has become…
- 20ml Chambord liqueur
- 60ml pressed pineapple juice
- pineapple wedge, to serve
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
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.
ChambordChambord 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 martiniAn 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 martiniA 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 martiniThis 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.