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Wednesday, April 1, 2009

French Martini

I had my first French Martini at First Press on a rainy evening in San Francisco.  I loved it.  The combination of raspberry and pineapple was intriguing.  I jotted down the ingredients and, after a little experimentation at home, came up with proportions I liked.  As you get into French cocktails, you will discover that they use a lot of fruit liqueurs.  Chambord® is made from raspberry (framboise) and you can substitute other framboise liqueurs, and even Bonny Doon® Framboise from California, which is quite good.  Blackberry (mûre) is another popular fruit, as is black currant (cassis).  When I checked out a French cocktail site for another French Martini recette, I discovered that they used regular vodka, mûres instead of framboises, and left out the pineapple juice.  I’ve put my favorite below, and I’ll let you be the judge of which one you like better.  BTW, you can cruise French cocktail sites without being able to read French if you know the basics of mixing cocktails and have access to a good online dictionary.  Rather than trying to convert all the measurements for the ingredients, look at the ratios between ingredients and substitute measures you’re used to using.  If you can’t figure something out, drop me an email.

French Martini (with acknowledgement to First Press)

2 oz. Svedka® Raspberry Vodka (or substitute Absolut® Raspberri)

½  oz Chambord (or other framboise liqueur – see above)

2 oz. pineapple juice

Combine ingredients with cracked ice in a shaker.  Shake patriotically while humming a verse of La Marseillaise (watch “Casablanca” if you don’t know the tune).  Strain into a chilled cocktail glass.    Garnish with a twist of lemon peel.  Enjoy!

Next time, the French Aphrodisiaque cocktail. Magnifique!


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