Raspberry Lemon Drop Martini Recipe

Chill and sugar rim

Place a martini or coupe glass in the freezer for 5 minutes to chill. Pour the granulated sugar onto a small plate. Rub the lemon wedge around the outer rim of the chilled glass (or the inside rim, depending on preference). Dip the rim into the sugar, twisting to coat evenly. Set the glass aside.

In a cocktail shaker, add the fresh raspberries and simple syrup. Muddle gently until raspberries are broken down but not pulverized (about 6–8 gentle presses).

Add the vodka, raspberry liqueur, fresh lemon juice, and a generous handful of ice to the shaker.

Secure the shaker lid and shake vigorously for 12–15 seconds, until the shaker is very cold and slightly frosted. This both chills and dilutes the drink to proper balance.

Double-strain the cocktail into the prepared chilled, sugared martini glass using a Hawthorne strainer and a fine-mesh strainer to remove raspberry seeds and pulp for a smooth presentation.

Thread a fresh raspberry onto a cocktail pick and rest across the rim or float in the drink. Optionally float a thin lemon wheel or twist for aroma. Serve immediately.