Raspberry-Mint Martini by Jesse Bluma

Raspberry-Mint Martini by Jesse Bluma

Jesse Bluma at Pointe Viven. All rights reserved.

Enjoy this cocktail I created for my birthday celebration.  Party tip: hire a mixologist to make the cocktails, so you may better enjoy your celebration.  The mixologist for my party served guests and demonstrated some mixology techniques.  It was a great experience.    

The elixir below is best made with fresh raspberries and quality vodka.  Pair with a platter of blueberries, peeled and segmented grapefruit, slices of avocado rubbed with lemon juice, black cherries, and almonds.  Enjoy.

Ingredients

ice cubes

lemon infused simple syrup; prepared ahead (oleo-saccharum) (4 organic lemons, plus 1 cup or 8 ounces extra fine white sugar)

organic mint (8 leaves per cocktail)

raspberry vodka (Absolut Raspberri)

raspberry liqueur (Mathilde Framboise)

organic raspberries

Directions for the simple syrup (oleo-saccharum).  Prepare ahead of time.

Wash and dry the lemons.

Use an apple or potato peeler to remove the peel of each lemon; not the white pith.

Place the lemon peels and extra fine white sugar in a bowl.

Muddle the lemon peel into the sugar for approximately three to five minutes, until the lemon oil is expressed.

Allow the muddled lemon peel and sugar mixture to rest for 1 hour.

Then remove the lemon peels from the sugar.

Place 1 cup or 8 ounces water in a saucepan.

Bring the water to a boil on medium heat.

Add in the lemon infused sugar.

Constantly stir the water and sugar until dissolved; no more than 5 minutes.  

Allow to completely cool before use.  (Store simple syrup in a glass preserving jar.)

Directions for the Raspberry-Mint Martini

Muddle 8 leaves of mint in a cocktail shaker.

Fill cocktail shaker half way with ice cubes, not crushed ice.

Add 1.5 ounces or 43 milliliters raspberry vodka.

Then add 0.5 ounces or 15 milliliters raspberry liqueur.

Additionally, add in 0.5 ounces or 15 milliliters lemon infused simple syrup (oleo-saccharum).

Place the cap on the shaker.

Then vigorously and firmly shake the container for approximately 15 to 30 seconds.  If the shaker is frosty on the outside and cold, then the martini is mixed well inside.  

Remove the cap.

Fit a Hawthorne, julep, or spring stainer over the shaker.  (If you have a cobbler shaker, then a strainer is built-in to the top of the shaker.)

Hold the strainer firmly against the opening of the stainer with your fingers.

Pour into an empty glass.  

Garnish with raspberries.

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Sources: FreeDigitalPhotos.net, Pexels, Pixabay, Robert Bogdan