4th of July – Star Spangled Martini

A true salute to the red, white, and blue, The Star Spangled Martini combines muddled raspberry, citrus vodka, blue curacao, and a white sugar rim.

The citrus flavor with the fresh raspberries creates a sweet, fruity combination that is perfect for those who like their cocktails bordering on candy-like!

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4th of July – Star Spangled Martini


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  • Author: Kelsey Simon, bartender at Tin Fish, West Palm Beach
  • Total Time: 10 mins
  • Yield: 1

Description

A true salute to the red, white, and blue, The Star Spangled Martini combines muddled raspberry, citrus vodka, blue curacao, and a white sugar rim.


Ingredients

Units
  • 4-5 muddled raspberries
  • 2 oz {1 1/2 shots} of citrus vodka
  • 1/2 oz of lemonade
  • 1 oz blue curacao
  • For Rim: Granulated sugar

Instructions

  1. Dip the rim of a martini glass in a shallow dish of water, then into granulated sugar to create the sparkly rim.
  2. Carefully muddle the raspberries in the glass, crushing until broken down. {Alternatively, you can do this in a sturdier glass and transfer the raspberries over to the martini glass with a spoon.}
  3. In a cocktail shaker filled with ice, combine citrus vodka and lemonade. Shake until frosty and pour over raspberries.
  4. Hold a spoon upside down over the glass close to the liquid. Carefully and slowly pour chilled blue curacao over the back of the spoon. It should create a separate layer on top of the vodka.
  5. Serve immediately.
  • Prep Time: 10 mins
Dianna Muscari
About the Author
Dianna Muscari

Dianna Muscari blogs about her cooking and antics on The Kitchen Prep. A self-taught cook and baker, Dianna shares with her readers the messes and successes she encounters in the kitchen. Along with her recipes - which range from healthy to hearty to downright decadent - Dianna shares anecdotes about life, marriage, travel, and living in Florida. Her conversational writing style draws you into her kitchen for a meal and a laugh as she navigates through life one recipe at a time.

Dianna Muscari has been a contributor to Honest Cooking since 2013.

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