Fresh Raspberry Martini

Make the most of summer days with a fruity cocktail and whip up this fresh raspberry martini! For a quadruple dose of raspberry flavor, this very berry martini features a fresh raspberry purée, raspberry simple syrup, raspberry vodka and Chambord. This sweet cocktail is a raspberry lover's dream. Now grab your cocktail shaker, and let's make this favorite summer sipper.

Course Beverages

Cuisine American

Prep Time 10

Cook Time 5

Steeping Time 15

Total Time 30

Servings drink

Calories 327kcal

Author Amanda McGrory-Dixon

Equipment

Cocktail shaker
Jigger or small measuring cup
Handheld citrus juicer

Ingredients

Raspberry Simple Syrup

1 cup water
1 cup white sugar
1 cup raspberries

Raspberry Martini

2 ounces raspberry vodka
2 ounces raspberry purée
1 ounce Chambord
1 ounce raspberry simple syrup
½ ounce freshly squeezed lemon juice
Ice
Additional raspberries for garnish, optional
Lemon twist for garnish, optional

Instructions

Raspberry Simple Syrup

Combine the raspberries, sugar and water in a small saucepan. Over medium-high heat, bring to a simmer and then a boil, stirring occasionally to dissolve the sugar.
Once the mixture boils and the sugar dissolves, turn off the heat. Use a potato masher or fork to break down the raspberries. Let the mixture steep for at least 15 minutes.
Place a bowl or measuring cup under a fine-mesh sieve or strainer. Strain the raspberries from the liquid. The liquid is your simple syrup. Allow to cool and then store in a sterile, airtight container in the refrigerator.

Raspberry Martini

Pour raspberry vodka, raspberry purée, Chambord, raspberry simple syrup and lemon juice into a cocktail shaker with a handful of ice.
Place the top on the cocktail shaker to seal and shake vigorously, about 15-30 seconds.
Strain into a chilled martini glass.
If desired, garnish with additional raspberries and a lemon twist.

Video

Notes

Eight-serving pitcher: Pour 2 cups raspberry vodka, 2 cups raspberry purée, 1 cup Chambord, 1 cup raspberry simple syrup and ½ lemon juice into a pitcher and stir to combine. Cover and refrigerate for up to 24 hours. When ready to serve, stir again, pour 6 ½ ounces per drink into a cocktail shaker and shake as originally directed. This amount comes to just over ¾ cup per drink.

To make the raspberry purée, blend raspberries together with a splash of water until smooth. If it's a bit too thick after blending, add more water and blend again.
If stored properly, the syrup should last for two to three weeks.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition