Refuge’s French Martini

Máté Hartai | Houston

photo: Lizzie Munro

At Refuge in Houston, bartender Máté Hartai set out to make “a really good French Martini without being too serious about it.” Swapping out the Chambord for raspberry brandy and liqueur, this version could arguably fit on any menu in 1995.

Ingredients

Serving: 1

  • 1 ounce vodka, preferably Reyka
  • 1 ounce vodka, preferably Reyka
  • 1 ounce raspberry brandy, preferably Schladerer Himbeergeist
  • 1 ounce raspberry brandy, preferably Schladerer Himbeergeist
  • 3/4 ounce raspberry liqueur, preferably Schladerer Himbeer
  • 3/4 ounce raspberry liqueur, preferably Schladerer Himbeer
  • 3/4 ounce pineapple juice with a 3% by-weight addition of citric acid
  • 3/4 ounce pineapple juice with a 3% by-weight addition of citric acid

Garnish: raspberry, pineapple frond

Directions
  1. Combine all ingredients in a cocktail shaker with ice and shake until chilled.
  2. Strain into a V-shaped cocktail glass.
  3. Garnish with a raspberry skewered to a pineapple frond with your fanciest cocktail pick.

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