This cocktail is inspired by a drink I had during a study abroad semester in college at an amazing bar called The West Port (now called The Saint Bar) in St. Andrews, Scotland. Their version was based on the classic French Martini but with freshly muddled raspberries. The French Martini, a child of the 80s/90s cocktail craze, usually includes just vodka, Chambord, and pineapple juice. My take here brings in the flavor of fresh raspberries but adds some additional tweaks. This is a bright, colorful cocktail with intense fresh fruit flavor and a double hit of the good stuff. See the recipe notes for details on converting to a batch for a pitcher or punch bowl.Print
- 1.5 oz vodka
- 6 fresh raspberries
- 3 oz pineapple juice (you could also use raspberry juice or a mix of the two together)
- Champagne or Prosecco topper – about 2 oz of bubbly
- Muddle the raspberries and pour over the vodka so the released juice infuses into the vodka. Allow this to sit for a few minutes.
- Strain the vodka raspberry liquid into a cocktail shaker with ice, discarding the raspberry bits and seeds.
- Add the pineapple juice and shake vigorously.
- Strain into a chilled glass, and then top with bubbly.
You could turn this into a batch cocktail for a pitcher or punch bowl by making a few adjustments and scaling up. Rather than muddle the raspberries, use a raspberry puree (simple syrup and raspberries, blended and strained if desired). Calculate the amount of vodka based on the number of servings x 1.5 oz (e.g. for 6 servings use 9 oz vodka), then combine the vodka, pineapple juice, 1.5 oz raspberry puree per serving, and pour in your desired amount of champagne. If serving in a punch, especially if you add more champagne to the mix, make sure to add a good amount of ice to the bowl (or scoops of sherbert or raspberry sorbet) and scale up on the juices. If you’re feeling a little extra, you could make a raspberry ice ring mold!