Blueberry Cobbler Martini Recipe
Rumchata, hazelnut liqueur, Eagle Park vodka, blueberry redbull, nutmeg, dulce de leche syrup
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Ingredients
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Cocktail
Garnish & Rimming
Method
Prep & Rim
Prepare glass
Chill a martini or coupe glass in the freezer for about 5–10 minutes. Meanwhile, pour 0.5 oz dulce de leche syrup on a small plate and spread the crushed graham crackers or cinnamon sugar on another plate.
Dip the chilled glass rim into the dulce de leche syrup, then press the rim into the crushed graham crackers or cinnamon sugar to coat evenly. Set the glass aside.
Mixing the Cocktail
Combine spirits
Fill a cocktail shaker halfway with ice (about 1 cup). Add 2 oz vodka, 1 oz RumChata, 0.5 oz hazelnut liqueur, 0.5 oz dulce de leche syrup, and 0.25 oz fresh lemon juice to the shaker.
Shake
Secure the shaker and shake vigorously for 12–15 seconds until the outside of the shaker feels cold and slightly frosty. This chills and slightly dilutes the creamy liqueur for a silky texture.
Strain
Double-strain the cocktail into the prepared chilled, rimmed martini glass using a Hawthorne strainer and a fine mesh strainer (or just a fine strainer) to catch ice shards and any graham crumbs.
Garnish & Finish
Place 4–6 fresh blueberries on a small cocktail pick and rest it across the rim of the glass or drop the blueberries gently into the drink. Lightly grate a pinch of fresh nutmeg over the top of the cocktail (1 small microplane pass) for aroma and a hint of spice.
Serve immediately while the drink is cold and the rim remains sticky with dulce de leche and graham/cinnamon.