French Martini

I have really good friends. Dare I say the best friends. Would you like to know how or why I am able to make such a lofty claim? Well let me tell you.

I have the best friends because my friends know exactly what to get me as a gift for any occasion. Booze. And not just any old bottle of swill, they get me the good stuff. I’ve gotten bottles of great scotch, very interesting Japanese whiskey, and even bitters. But those are not the gifts I am here to talk about. I am here to discuss a recent present that was given to me by my dear friends Drew and Clare for Whit’s and my anniversary. (Brian is so wrong on this one.  They got ME the chambord for MY birthday. ) They got me a bottle of Chambord. It had been a while since I have had anything with Chambord in it so I was super excited to receive it. Also, its helping to grow my ever expanding bar so I can’t complain. Back in college I had a friend who was very fond of this raspberry liquor and he introduced me to the French Martini. This was before my days of enjoying a real cocktail so in my mind the sweeter/more delicious the better. Now these Frenchies know how to make a martini. Side note: the reason its called a French Martini is because the Chambord company created the cocktail and they are French.

The French Martini is a combination of vodka, Chambord, and pineapple juice and like I said I have been drinking them since college. Just the other day though, I was skimming through one of my bourbon books and found a recipe for a French Manhattan (JACKPOT), so I definitely made one. I’m pretty sure that whiskey makes everything better. I was all geared up today to write my post about the French Manhattan until my beautiful wife clued me in on what today is. Its National Vodka Day.

How could I have not know? And, how could I not post a vodka drink today? So that is what I am doing. Please enjoy this recipe for the Chambord French Martini. Happy National Vodka Day!

French Martini

By Brian, October 5, 2012

French Martini

   

Ingredients:

Instructions:

Combine in a shaker with ice, strain into a chilled glass.  

Cheers,

Brian

 

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Brian

About Brian

Brian is the Chief Taste Tester, Mixologist, and Resident CSS Wizard at Whit's Amuse Bouche. When he's not writing code, you can find him with a brown drink in one hand, and a hairbrush in the other. He prefers Colorado-raised lamb to all other meats. View all posts by Brian →

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