Nothing Says Merry Like a Martini
recipeMontreal, Toronto, Vancouver
(Dec.02.05)
You can make a holiday party memorable with delicious munchies, but considering everyone knows you can’t cook, it will be hard to get the credit (no matter how well you hide the take-out containers). So dazzle your guests with a signature cocktail instead!
Celebrity mixologist Fabien Maillard offers this recipe for his couture Christmas drink, called a Christmastini, for you to shake and serve. To get it right, you’ll need a proper martini shaker as well as a pestle—from a mortar and pestle—to crush ingredients. (Anything that crushes will work, in a pinch.)
Christmastini
10-15 raspberries (fresh is preferred, but frozen is fine)
¼ of a lime
Splash of sugar syrup (Mix 2 tspns white sugar with 1 tspn boiling water)
½ oz. Chambord raspberry liquor
1 oz. Vodka
½ oz. Amaretto
1 oz. of 35% whipping cream
- Whisk the cream in a bowl, add the Amaretto, and set aside.
- In a mixing glass, add the raspberries, the juice of ¼ lime and the sugar syrup. Crush this with a pestle.
- Now add the vodka, Chambord and a few ice cubes. Cover and shake well. Strain twice to remove excess raspberry seeds and pour into a martini glass.
- Slowly (very slowly) pour the cream and Amaretto mixture over the back of a spoon, so it creates a top layer in the martini glass. The cream will create an arty, white drizzly through the red drink.
Maillard’s Tip: garnish the stemware with tiny Christmas wreaths.
Sweetspot’s Tip: make these for the guests before having too many yourself . . . multiple martinis and a pestle do not mix well.