French Martini Recipe (2024)

FAQs

What are the ingredients for a French Martini? ›

Here's a secret: the French martini isn't French and it isn't a classic martini—but it is a sweet, fruity co*cktail that tastes as good as it looks. Made with vodka, pineapple juice, and Chambord, it was created for famed New York City restaurant Balthazar in the late 1980s.

Is a French Martini the same as a French 75? The French Martini co*cktail is a fruity co*cktail with vodka, Chambord, and pineapple juice. It is different than the French 75, which is an elegant co*cktail made of gin, simple syrup, lemon juice, and champagne.

The reason why this Martini is called a “French” Martini is the inclusion of Chambord black raspberry liqueur, which has been produced in France since the 17th century. The Chambord, along with the pineapple juice, adds rich fruit flavor to the drink.

Chambord is the crucial ingredient to a proper French martini – it is in fact what makes the martini 'French'. Chambord, a type of black raspberry liqueur produced in the Loire Valley, is made from a mix of raspberries, blackberries, XO cognac, Madagascan vanilla, Moroccan citrus peels and honey.

Several companies produce raspberry liqueur, though most don't have the extra flavors that add to Chambord's complex taste. You can also use crème de cassis (blackcurrant) or crème de mûre (blackberry) as substitutes, or make your own.

If your French Martini isn't pink enough, it's probably because you didn't use enough Chambord in your co*cktail.

There are quite a few famous French co*cktails, and some of our favorites include the Kir Royale, Sidecar, Mimosa and French Connection.

What gin works best in a French 75 co*cktail? Classic co*cktails require classic gins. We like to use Hayman's London dry, Tanqueray Dry Gin or Plymouth Gin for ours, as they have a big juniper core at the heart of them and allow you to reach a perfect balance through the recipe.

There are three main types of Martini: wet, dry and perfect. Vermouth is a fortified wine flavoured with botanicals, and it makes a Martini either sweet or dry, depending how much vermouth is used in the recipe. Wet means the drink is sweeter, so the ratio is normally 3:1.

Although Chamboard and Cassis are two different liqueurs, the two can be interchanged in most recipes. Créme de Cassis is made with black currants and is a bit sweeter and more syrupy than Chambord. Chambord is made with blackberries, raspberries, and black currants and is a bit more complex and refined.

What can you substitute for pineapple juice in a French Martini? ›

INGREDIENT SUBSTITUTIONS:

Or, try Razzmatazz from DeKuyper or Bols Black Raspberry. Pineapple juice: In the fall or winter, unsweetened cranberry juice is a nice substitute for pineapple juice. Vodka: Swap out the vodka for cognac for Simon Difford's Very French Martini.

Once opened, Chambord will slowly oxidize and lose it's flavor and change color over time. Use Chambord within about 6 months of opening (we've got lots of co*cktail recipes you can use it in) and store it in a cool dark place (refrigeration is not necessary).

Directions. Shake or stir 1/2 cup vodka or gin and 1 1/2 teaspoons vermouth in an ice-filled shaker. Strain into a chilled martini glass and garnish with olives, caper berries, or onions. Repeat with remaining vodka or gin and vermouth.

Fill a co*cktail shaker halfway with ice cubes. Pour in vodka, pineapple juice, and raspberry-flavored liqueur. Cover and shake until the outside of the shaker has frosted. Strain co*cktail into a chilled martini glass and garnish with pineapple slice and lemon peel.

Chambord is a bartender's classic, mixing strong flavours of raspberry and blackberry with honey, vanilla, citrus & Cognac.

Chambord is made from red and black raspberries, Madagascar vanilla, Moroccan citrus peel, honey and XO cognac.

Both French and Italian vermouth are made from white wine, and can vary widely within style, from the “dry” or “extra dry” white familiar from the briny backbone of Martinis, and for cooking, to the less dry “bianco/blanc”, to the sweet “rouge/rosso” (also known as Torino-style, named for Italy's historic vermouth hub ...

Several aromatic herbs are used, with a large proportion of Italian herbs providing the core flavours. Wormwood quassia, summer savory and dittany are a few of the main botanicals used for Rosso. Martini Rosso is deep red in colour due to the addition of caramel, and contains 140-150g of sugar per litre.

Begin with a London dry-style gin. From there, add a little dry vermouth. The ratio is negotiable, but common formulas for a Dry Martini typically fall in the range of four-to-eight parts gin to one part vermouth. A dash of orange bitters ties the room together.