Does the world really need another flavored “martini” that’s made with vodka, not gin?
Absolutely.
Indulge me. I have a penchant for smooshing up fresh fruit with vodka and gleefully declaring Happy Hour.
Be careful. This cocktail is potent—and almost too easy to drink. It’s deliciously jammy and clouded with unfiltered raspberry juice.
It’s really simple to make. You just need to allow time for the raspberries to macerate for a few hours.
Rustic Raspberry Martini
3 oz. vodka
1 1/2 oz. raspberry puree (instructions below)
3-4 fresh raspberries
1 lime wedge
ice
Makes one cocktail.
Make the raspberry puree
Get your raspberry puree started a few hours before you want to serve these. I put mine together the night before. This makes about one cup.
Put about 12 oz. of raspberries, 1/4 cup sugar, and 1 oz. of raspberry liquor in a zip-top bag.
Squeeze the air out of the bag, seal it, and smoosh the raspberries around a little to mix it all up.
Stick them in the fridge for at least a few hours, or overnight. When you’re ready to shake up your cocktail, it should look like this:
Place a strainer over a bowl. Pour the macerated raspberries into the strainer. Press the fruit through the strainer with a wooden spoon to make it give up the last of its juice.
Your finished puree should be free of seeds, but still be a little cloudy.
Drop a raspberry or two in the bottom of a martini glass.
Fill a shaker 3/4 full with ice. Add 3 oz. of vodka and 1 1/2 oz. of the raspberry puree. Shake vigorously and pour into your glass.
Serve immediately, or�if you like�garnish with a few raspberries and a lime wedge skewered on a cocktail pick. Enjoy!
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Copyright 2008 The Hungry Mouse�/Jessica B. Konopa. All rights reserved.
