Waitrose and Partners
Big batch blush martini

Big batch blush martini

Get ahead of the hosting game with the freezer martini: just store it frozen for a couple of hours until you’re ready. This pretty tipple gets its pink hue from fresh raspberry purée – who said martinis had to be serious? Stay glam all summer with more martini recipes.

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  • Serves4 -5
  • CourseDrink
  • Prepare10 mins
  • Cook-
  • Total time10 mins
  • Plusfreezing

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 50g raspberries, plus extra to garnish
  • 25ml white vermouth
  • ½ tsp caster sugar
  • 250ml Hammond’s Ratio London Dry Gin

Method

  1. Using a pestle and mortar, gently crush the raspberries to create a rough purée. Add the vermouth and 35ml cold water along with the caster sugar. Mix well, then push through a sieve into a jug or mixing glass. Add the gin and transfer to a freezer-safe bottle or container. Freeze for 1-2 hours maximum (or it will freeze solid).

  2. Serve in chilled glasses, garnished with extra raspberries.

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