French Martini Recipe - Daily Appetite (2024)

FAQs

What ingredients are in a French martini? ›

Made with vodka, pineapple juice, and Chambord, it was created for famed New York City restaurant Balthazar in the late 1980s. The French martini was an immediate success, and was soon being shaken up in bars all over the city and the world.

Is a French Martini the same as a French 75? The French Martini cocktail is a fruity cocktail with vodka, Chambord, and pineapple juice. It is different than the French 75, which is an elegant cocktail 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.

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.

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 cocktail.

London Dry Gin is the classic choice, though should you want to infuse your drink with even more citrusy pep, consider swapping in our Lemon Drizzle Gin. Infused with three different additions of lemon, the gin is perfumed and aromatic, and mingles wonderfully with all the fizz and froth of a French 75.

The French martini is a vodka-based cocktail. It was invented in the 1980s at one of Keith McNally's New York City bars. It next appeared on the drinks menu at McNally's Balthazar in SoHo in 1996. The cocktail was produced during the 1980s–1990s cocktail renaissance.

You can also order a martini “dry” or “bone dry”, which means using less vermouth, therefore making the martini even stronger. This popular drink is made up of a combination of four different types of liquor, cementing its spot on our list of strongest cocktails.

By various accounts, it is confirmed that she enjoyed a dry martini in the evening and a glass of champagne as a nightcap. At dinner, and sometimes at lunch, she sipped a glass of sweet German wine. And before lunch, this one. The Dubonnet and gin cocktail is little more than the name implies.

Is crème de cassis the same as Chambord? ›

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.

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 cocktail recipes you can use it in) and store it in a cool dark place (refrigeration is not necessary).

Once you have consumed two, you must move on to a soft drink, such as wine or a gin and tonic. The reasons for this are obvious and I try to adhere to this rule at home. The rule is defended most enduringly (and elegantly) at Duke's Bar in Central London, where years of experience … Continue reading.

Presenting the $100 martini. Originally created at El Gaucho Tacoma, it is now only served here in Seattle. This exceptional libation features Beluga Gold Line Vodka, Hennessy Paradis Imperial Cognac, Grand Marnier 100, garnished with orange twist.

The term 'dirty' means that olive brine, usually from a jar of cocktail olives, has been added to the drink. An olive garnish is typically assumed, too. Most bars add equal parts vermouth and brine, though you can specify 'extra dirty' or 'filthy' if you prefer more brine.

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 ...

You may be surprised to hear that Vermouth is technically wine. It's categorized as a fortified wine, meaning some type of spirit is added to it to manipulate the flavor, and in this case, different herbs and spices as well. Which herbs and spices are added depends on the variety, sweet or dry.