As part of my recent experimentation with Chambord, I tested out a recipe for a vanilla jasmine martini the other night. I have to say, this is the first new cocktail recipe (that I didn’t concoct myself) that I’ve been excited about in a while, and it did not disappoint.
It was simple, sophisticated, and oh-so-slightly Asian, which made it the perfect compliment to our simple Japanese meal the same night (recipe forthcoming!).
As I began making the cocktail, I realized I was out of simple syrup, so I whipped up a quick batch. Never buy simple syrup, seriously. It’s, well, simple to make yourself. It’s one part sugar to one part water, brought just to a boil so that the sugar dissolves completely and then removed from the heat. I made a bigger batch so I could save some for later.
I do a quick canning process that just involves heating the jars with hot water before I pour the syrup in (so the glass is less likely to break), adding a dash of vodka to each jar to help with preservation, and screwing the lid on immediately so that the heat seals it. I know it’s not a “proper” canning method, but I keep the jars in the fridge anyway, so it’s fine.
Anyway, back to the matter at hand — both the hubby and I loved the vanilla jasmine martini! It’s one of those slightly deadly drinks, though, that doesn’t really taste alcoholic… until it hits you with a sledgehammer. So tread carefully.
Vanilla Jasmine Martini
Based on this recipe found on Slashfood
3/4 oz Chambord
1 oz vodka
1/2 oz vanilla vodka
1 1/2 oz brewed jasmine tea
1/2 oz simple syrup
Combine all ingredients over ice in a cocktail shaker. Shake vigorously and strain into a cocktail glass.*
* Or over ice in a rocks glass, if you have a gentleman companion who insists that cocktail glasses are for girls. Not that I have personal experience with such an issue.