Strawberries & Cream Martini Recipe

Prepare strawberry puree

Place the hulled strawberries and 1 tsp granulated sugar into a blender or food processor. Purée until completely smooth, about 20–30 seconds. If the puree seems very thick, add up to 1/2 oz water and pulse once more. Strain the puree through a fine mesh sieve into a small bowl to remove seeds for a silkier texture (optional). Measure out 1 oz of the finished puree and reserve the rest for another use.

Muddle basil and combine citrus

In a cocktail shaker, add the 6 fresh basil leaves and the fresh lemon juice (0.5 oz). Gently muddle the basil with the lemon juice 6–8 times using a muddler or the back of a spoon to release oils without shredding the leaves excessively.

Build the cocktail

Add the 1 oz strawberry puree, 1 oz Baja Rosé, 2 oz vanilla vodka, and the muddled basil/lemon mixture to the shaker. Fill the shaker with ice (approximately 1 cup) until about three-quarters full.

Shake and chill

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker becomes very cold and well chilled. This both chills and slightly dilutes the drink for balance.

Double strain and serve

Place a fine strainer over a chilled martini glass or coupe and strain the cocktail into the glass to remove ice shards and basil bits. If you did not strain your puree earlier, use a fine mesh strainer for a smooth drink.

Garnish

Float a single fresh basil leaf on the surface and/or perch a thin strawberry slice on the rim. Optionally, express a small lemon peel over the drink and discard for extra aroma.

Serve immediately while cold.