Sour Patch Martini Recipe

Chill glass

Place a martini or coupe glass in the freezer for 5–10 minutes, or fill with ice water while preparing the cocktail to chill.

Pour the superfine sugar onto a small plate. Run the lemon wedge around the outer edge of the chilled glass to moisten the rim, then dip the rim into the sugar, rotating to coat evenly. Set the glass aside.

If using fresh strawberries: hull 3–4 medium strawberries and place in a blender or small food processor. Add a teaspoon of simple syrup (from the quantity above) if berries are not very sweet. Blend until smooth, then press through a fine mesh sieve to remove seeds if desired. Measure 0.75 oz (about 1 1/2 teaspoons) for the cocktail. Reserve remaining purée for another drink or for garnish.

Fill a cocktail shaker about two-thirds full with ice.

Add 2 oz Ketel One Peach Orange Blossom vodka, 0.75 oz fresh lemon juice, 0.75 oz strawberry purée, 0.5 oz simple syrup, and 0.25 oz orange liqueur (optional) into the shaker.

Dry shake (shake without ice) 8–10 seconds if you want a silkier texture and better integration of the purée, then add ice and shake hard for 10–15 seconds until the shaker is well chilled and slightly frosted.

Double strain the cocktail through a fine mesh strainer into the prepared sugar-rimmed, chilled martini or coupe glass to remove ice shards and any strawberry solids.

Garnish with a thin strawberry slice on the rim or drop a small sour candy (Sour Patch) onto a cocktail pick and rest across the glass for a playful nod to the drink name.

Serve immediately. Optionally provide a small dish of sour candies on the side.