Oh gosh y’all, this cocktail gives me all the feels. I made this little gem to celebrate my friend Vicki’s birthday. Her absolute favorite flavors are pomegranate, raspberry, and mint. Oh, and she adores Sparkling Rosé. So I thought why not combine all of her favorite flavors in a fabulous Sparkling Martini… The VICKITINI!!
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| Vicki, Me, and Robin–my besties |
This cocktail is super easy to make–grab a little mint from the garden (give me all the garden herbs) and whip up a mint simple syrup. Combine the mint simple syrup with some pomegranate juice, a few muddled raspberries, vodka, and lime juice. Top with some sparkling rosé and you have a party, my friends.
AuthorloulousucreFreeze 1/4 cup raspberries for at least 30 minutes prior to making the cocktail.
In an empty shaker, place 6-8 raspberries. Muddle the raspberries.
Add the pomegranate juice, mint simple syrup, vodka, and lime juice. Add ice and shake vigorously.
Place 4-5 raspberries in the bottom of a martini glass (as a garnish) and pour the contents of the shaker into the martini glass.
Place 4-5 frozen raspberries into a chilled martini glass and pour the contents of the shaker over the raspberries.
In a small saucepan, combine the sugar, water, and mint and bring to a boil. Allow mixture to boil for 2-3 minutes, then reduce heat to a simmer and simmer for 5 minutes. Allow the mixture to cool, then remove the mint leaves.
Store in a sealed jar for up to 1 week in the refrigerator.
Ingredients
Directions
Freeze 1/4 cup raspberries for at least 30 minutes prior to making the cocktail.
In an empty shaker, place 6-8 raspberries. Muddle the raspberries.
Add the pomegranate juice, mint simple syrup, vodka, and lime juice. Add ice and shake vigorously.
Place 4-5 raspberries in the bottom of a martini glass (as a garnish) and pour the contents of the shaker into the martini glass.
Place 4-5 frozen raspberries into a chilled martini glass and pour the contents of the shaker over the raspberries.
In a small saucepan, combine the sugar, water, and mint and bring to a boil. Allow mixture to boil for 2-3 minutes, then reduce heat to a simmer and simmer for 5 minutes. Allow the mixture to cool, then remove the mint leaves.
Store in a sealed jar for up to 1 week in the refrigerator.
Enjoy!!
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