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.

A typical French Martini will run you roughly 190 calories a glass.

The French martini is a vodka-based co*cktail. 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 co*cktail was produced during the 1980s–1990s co*cktail renaissance.

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

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.

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.

While a French martini co*cktail isn't technically a martini co*cktail, it has that name in part because it's often served in a martini co*cktail glass. It features the French flavor of raspberry liqueur, and our French Martini co*cktail is especially French, given that every drop of Grey Goose is made in France as well.

If it's been opened for a year—it's time to toss it. 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).

Here are some of the most famous martini drinkers in history: Winston Churchill. Humphrey Bogart. James Bond.

It's almost easier to make a bad dirty martini than it is to make a great one. Adding that touch of olive brine can make the co*cktail too salty or impart the stale, musty taste of olives bottled during the last century. Your dirty martini can also suffer from being the wrong temperature, too boozy, or out of balance.

What do you call a martini that isn't dirty? ›

First, 'dry' indicates that very little vermouth has been added to the co*cktail, so the gin is the primary focus. The typical ratio is 6 parts gin to 1 part vermouth. However, order 'extra dry' and you'll get the slightest splash of vermouth, or even just a glass-coating wash.

Changes in Color and Texture

Discoloration, such as a faded or brownish tint, may suggest that the liqueur has begun to deteriorate. Furthermore, the texture of Chambord should be smooth and velvety, with no visible sediments or clumps.

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

What's in vermouth. Vermouth brings together the best of French alcohol by mixing white wine with up to 40 plants, herbs and spices. At the heart of this aperitif lies wormwood. Indeed, the word vermouth is the French adaptation of the German 'wermut'.

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.