Classic French Martini Recipe

"French martini" feels like a bit of a misnomer. The sweet, simple cocktail was created in New York City in the late 1980s by bar owner Keith Mcnally and was only given the name because of its use of Chambord. Chambord is a spiced liqueur made of black raspberry flavor and cognac and comes from the Loire Valley in France. Its dark pinkish color mixes with the pineapple juice and vodka in the French martini recipe to create a soft pink hue; an elegant color with a frothy white top. It's surprisingly tropical and easy to sip in any season. While it's hard to go wrong with a 3-ingredient recipe (especially when most of those ingredients are sweet), recipe developer Michelle McGlinn shares below the best ratio for a balanced martini. Don't let the pretty color fool you, though: The drink is as strong as it is sweet.

The ingredient list is so simple, you likely already have the ingredients on hand — especially if you're already a fan of Chambord (Kir Imperial, anyone?). You'll need a good vodka, some pineapple juice, and a splash of Chambord for this recipe. To garnish, all you'll need is a raspberry or two, but you can switch those out for citrus peels, dehydrated blood orange slices, pineapple leaves, or even edible flowers for different seasonal looks. And use a vodka you really like here, since it will stand out in this simple drink.

Fill a cocktail shaker with ice. When we say this, we don't mean to fill it to the brim; rather, scoop a heaping handful from the ice box and fill the shaker about halfway or less. The more ice you add, the more diluted the drink, so try not to go too overboard with ice. Pour the three liquids over the ice and quickly move on to shaking before the ice melts (nobody wants a watery drink).

Do you prefer your martinis shaken, or stirred? Even if you're partial to a stir, we recommend shaking this one. In this recipe, it makes a big difference to shake because it changes the texture of the drink. The enzymes in pineapple juice cause the liquids to get frothy when shaken and create the classic white-topped look of a French martini. Canned pineapple juice is more likely to froth than fresh, so if your martini isn't frothy, it's likely because of the juice you're using.

Many shakers come with a built-in strainer, and oftentimes cocktail sets include a big spiral-bound Hawthorne. These strainers are great for keeping large chunks of ice out of your drink, but will also trap the froth in the shaker and let citrus pieces fall through. For a smooth, frothy martini, ditch the built-in and use a fine mesh strainer. This can be as simple as the OXO strainer in your kitchen (the one you use for sifting or tea), so don't run out to buy a new cocktail set for this, though a good fine strainer is a solid addition to any bar cart.

To garnish, you can spear a few raspberries onto a cocktail pick, or make a small slice in one raspberry to attach to the side of the glass. As we noted before, you can also garnish with pineapple leaves, delicate flowers, or dehydrated citrus for different looks; the only thing we recommend keeping consistent is the type of glass. Use a martini or coupe glass with a stem so the drink stays chilled while you sip away. Not sure what to serve this sort-of tropical, sweet drink with? Try charcuterie boards with pungent cheeses, candied pecans or chocolate raisins, or cheese fondue. It goes well with salty, rich foods that balance that sweetness out.