Candy cane raspberry martini
- 50ml Chambord, plus extra for dipping
- 1 peppermint candy cane, finely crushed
- 50ml vodka
- 3tbsp single cream
- 4 raspberries, to decorate
Chill 2 coupe glasses in the fridge. Pour a little Chambord onto a saucer and dip the rim of each glass into it. Sprinkle the crushed candy cane on a plate then roll the rims of the glasses in it.
Fill a cocktail shaker with ice and add the Chambord, vodka and single cream. Shake for 1 min then strain into the glasses.
Take 2 cocktail sticks and thread 2 raspberries onto each one and rest across the top of each glass, to decorate. Serve immediately.
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