Andorran Martini Recipe

Chill glass

Place a martini (coupe) glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Muddle raspberries

In a cocktail shaker, add 4 fresh raspberries and 0.25 oz simple syrup. Gently muddle with a muddler or the back of a spoon until the berries are broken down and release their juice, but avoid pulverizing seeds excessively.

Add spirits and citrus

Add 2 oz vodka, 0.75 oz crème de framboise, and 0.5 oz fresh lemon juice to the shaker with the muddled raspberries.

Add ice and shake

Fill the shaker with about 1 cup of ice (enough to properly chill and dilute). Secure the shaker and shake vigorously for 12–18 seconds until the outside of the shaker is very cold and slightly frosted.

Double strain

Remove the chilled glass from the freezer or discard the ice water. Using a hawthorne or julep strainer, first strain the cocktail into a fine mesh (or tea) strainer held over the glass to remove seeds and pulp, producing a silky, clear drink. This is the final pour.

Thread 1 fresh raspberry onto a cocktail pick and rest it on the rim or float it in the martini. Express a lemon twist over the surface of the cocktail by holding the twist over the glass skin-side down and giving it a quick bend to release oils, then rub the rim with the twist and drop or lay it on the cocktail.