Fresh berries and the liqueur of the moment make for a sipper that hits the sweet-and-sour spot.
About the cocktail
Raspberry. Limoncello. Martini. With their powers combined, is it any wonder these three elements come together to create an absolute ripper of a cocktail? The answer is an unequivocal no. And it’s easy to see why. Now, the Raspberry Limoncello Martini is unlike other cocktails in the sense that it kinda just appeared one day. And yet, as if manifested by our collective appreciation for the sweet and sour symbiosis of raspberry and lemon (iconic conical icy poles, anyone?), this dapper drink ticks all the right boxes for summer sipping. Immaculate cocktail conception? Amen.
In lieu of a history lesson, there is a speculative reference point for the Raspberry Limoncello Martini’s genesis – the Lemon Drop. A bit like a dialled-up version of that classic cocktail, the RLM (new acronym alert) is built from a foundation of vodka and triple sec. Fresh raspberries and lemon juice bring tang and tart, while a lick of limoncello opens the door to a subtle syrupy texture and sophisticated sweetness. Genius! We’re left with no other option but to raise our Raspberry Limoncello Martinis and thank our lucky stars that this instant-classic cocktail just landed in our laps.
Watch: How to make a Raspberry Limoncello Martini
Ingredients
3 raspberries 25mL vodka 25mL limoncello 15mL triple sec 15mL fresh lemon juice Glass: coupe Garnish: sugar and a lemon twist
Method
Run lemon around the rim of your glass, then roll it in sugar on a plate to create the rim Add all ingredients to a cocktail shaker with cubed ice Shake until the outside of the shaker is frosty Strain into your prepared glass Garnish with a fresh lemon twist
Dan’s top tips
A good Martini is only as good as its parts, and yes, that includes the ice you choose to shake it with. If you’re wondering how it’s even possible to screw up frozen water (in a strained cocktail, of all things), pay close attention – the pointers below will take your cocktail game to the next level. Starting with good filtered water is ideal. Any basic supermarket water filter will be more than adequate to remove any nasty impurities that could compromise the flavour of your ice. Next to consider is surface area.
As you shake your cocktail, the ice will begin to melt down and dilute your drink. Ice with greater surface area (think small cubes or crushed ice) will melt fast, watering down your cocktail and killing all that delicious flavour you’ve worked so hard to capture. But shaking with ice of lesser surface area (large, thick cubes) will cool your drink faster for minimal dilution, making your cocktail as flavoursome as possible. In short, filtered water and big ice. Capiche?
